Gabriel Martinez has 10 hectares of vineyards in Canada del Cerro, in the north of the region. The soil is rich in broken rock and the vines are an average of 50 years old. The grapes are dry farmed and hand harvested. Although not organic the farming takes place with the less possible intervention only.
Fermentation takes an average of 17 days and is done in small tanks loaded by gravity without crushing the grapes. The cap is worked by hand with regular push-downs
The wine spends 5 months in selected fine grain French (70%) and American (30%) oak barrels. A combination of large and small barrels (300 and 225 liters) is used to minimize the oak influence. The wine is only minimally filtered.