This is a selection from a block planted about 2009 in Tupungato Winelands, in Gualtallary, all on soils rich in stones covered with calcium carbonate in that part of the Uco Valley, more than 1,300 meters high. Fermented with its skins and with a long period of working with its fine lees, this sauvignon transcends the varietal character to penetrate into a vision of a great white from Gualtallary. Here there are saline notes, mineral tones, and a depth of flavors on the palate that speak to the quality of the fruit obtained from those vineyards. The texture is tense and taut, and the finish leaves a salty sensation, very similar to that left by a fino sherry, although this has not undergone any type of aging under a veil of flor, just nine months of aging in a concrete egg before heading to the bottle.