Clusters were chilled to 42°F to prevent oxidation and then hand-sorted to remove any debris. After destemming, the whole berries were sorted by hand. The whole Malbec grapes macerated for four days before fermentation, which helped to extract color and flavor from their skins. Fermentation itself lasted 23 days in stainless steel tanks cooled to 77° to 82° Fahrenheit. UNO’s true varietal flavor reflects in part the use of only free-run juice drained from the bottom of the fermentation tank. Such juice is of better quality and less tannic than that obtained from pressing. The wine was filtered for clarity before bottling. UNO 2008 was released from climate-controlled cellar storage in September 2010. For 8 months, 60% of the Malbec was aged in twice-used French and American oak barrels, and the rest stored in tanks. This gave just the right smoke and vanilla notes to complement the juicy berry flavors.