The 'Hormigas Reserva' comes from a selection of extremely concentrated grapes from vines up to 80 years old, 60% of which from the sub-zones of Vistalba and Perdriel (Lujan de Cuyo) and the rest from the sub-zone of Consulta (Valle de Uco). Harvested in the first week of April, selected first in the vineyard, and then by "triage", the grapes are vinified at 32° Celsius in small stainless steel vats that allow ideal conditions for punching down, and therefore for the best extraction. Depending on the vintage, the destemmed grapes may undergo a partial bleeding in order to emphasize the wine's concentration and to obtain even greater power. Fermentation-maceration lasts four weeks, during which time the cap is manually punched down and delestage is periodically operated. The wine is then transferred into small new French oak where it undergoes malolactic fermentation, and will mature up to 15 months before bottling without filtration. All of this attention to quality and details has made it possible to produce a delicious, fruit-driven, hearty wine that is, however, highly approachable and easy to drink and appreciate.