In March 2006 architect Iván Robredo faces the challenge of refurbishing the old winery adapting its original “cuyana” colonial architecture to the technology of the 21st century: cooling equipment, a destemmer, an Italian pneumatic press and an array of tanks ranging from 5,000 to 16,000 litres with stainless steel doors and valves with epoxy linings.

 Its underground cellars were specially conditioned to house oak barrels and a bottling plant draws the wine directly from each cask, keeping it air locked, allowing for each barrel to retain its individuality.