Bombal y Aldao vineyard elaborates its wines with grapes from Finca Los Alamos, grapes of excellent quality and healthiness.   From the various steps of the vinification process, which lasts some three weeks under the close supervision of a top class oenologist, we highlight cold maceration, carried out prior to the beginning of the fermentation to extract the best qualities from each grape; and the fermentation under controlled temperature, with the added bonus of two daily “racks and returns” for the grape juice or must to come in contact with the tannins. "Delestage" helps optimise exchanges between the liquid and solid phases during maceration as grape pips and skins contribute all of their qualities: colour, fragrance, flavour and storage aptitude.