We destemmed this Malbec, 100% whole berry and fermented it in very large S-bin open-air fermenters. The native ferment immediately took off the first night and the wine was completely dry and pressed off one week from picking. The short time on the skins yielded a very aromatic and light bodied wine, which we pressed into old French Oak barrels for 7 months aging before we bottled without fining or filtration.