Grapes for this wine were picked by hand and then table sorted. Vineyards are closely planted with roughly 5500 plants per acre, which sees the vines struggle against one another for nourishment this reduces vine vigor and and crop size and in turn concentrates the fruit. To produce this wine, they allow minimal skin contact (4 hours approx.) at 37°F. to get a pale pink color, and then grapes are basket pressed to ferment the juice without skin contact, at 64°F, thus ensuring the natural freshness and acidity of an elegant Pinot Noir. The sparkling wine processing is done off site in a dedicated sparkling wine producing winery. In Argentina, you may not produce still wines and sparkling wines in the same facility. The charmant method is used for this, with a keen focus on controlling the aggressiveness of the bead they look for a very delicate, yet persistent bead for this wine.