The vines are grown at a high altitude in Cafayate, situated 1,800 metres above sea level, surrounded by the Andes Mountains. Cafayate is one of the regions in the world suitable for viticulture, and this high altitude defines the region's terroir. The vines are exposed to intense sunlight, which results in the grapes forming thicker and darker skins to protect themselves from the ultraviolet rays, leading to more colour and flavour concentration in the grapes. The diurnal temperature difference results in an extended ripening season, producing concentrated grapes bursting with flavour but a balanced structure. Due to the dry weather, there are few incidences of disease or insects. The vines are trained on a trellis system and Vertical Shoot Position (VSP) pruning with bilateral cordons with spurs to ensure an even distribution of fruit. The vines are planted in sandy and stony soils and are sustainably cultivated; the vineyards are only treated with copper and sulphur, and weed control is undertaken by sheep. The grapes are hand-harvested.