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"Our Cabernet Sauvignon vineyards barely produce 8,000 kilos per hectare, which results in a concentration that is easily seen and tasted in the wine. The grapes are hand-picked in early May and quickly transferred to the winery, where they undergo a rigorous selection process before being destemmed, crushed, and fermented in stainless steel tanks. Fermentation lasts approximately 10 days at 28°C (82°F), and once completed, the wine remains in the tank for another week of skin contact for greater extraction of phenolic compounds. A percentage of the wine will be oak-aged for 6 months to set the color and increase aromatic and flavor complexity."