Winemaking
Sourced exclusively from Santa Ana's estate vineyards in the Cuyo sub-region of Mendoza, the grapes are picked when they have a perfect balance between ripe sugars and natural acidity, helped by the high altitude of the vineyards and the cooling influence of the Andes Mountains. After de-stemming and crushing, the juice is left in contact with the skins for a short time only and seperated after the desired amount of colour has been released then fermented to dryness in stainless steel tanks. Filtering and cold stabilisation take place before bottling.