The grapes were picked in extremely small, selected parcels (less than one bottle per plant) from high density vines in our Los Lingues vineyard. The vines are farmed bio-dynamically in volcanic rocky soils, where the roots can bring minerality and complexity from the rocks. The vineyards are carefully pruned in double guyot, leaving just 4 buds for cane, to express as much as possible the origin. At optimum ripeness in early March, the grapes are hand-picked and brought to the cellar for careful sorting. Vinification is conducted in small tanks to a soft extraction of aromas, flavors and tannins. After fermentation, the Koyle Royale Malbec is aged in French oak barrels for eighteen months.