The Mainqué bottling comes from parcels with slightly sandier soils than the home Chacra block, a mix of sand, clay and limestone rocks farmed under full biodynamic conviction. Direct pressing, spontaneous fermentation, and a deliberate split across vessels: 60% in barrel with only 15% new oak, 20% in cement egg, 20% in steel. Ten months of élevage in the same proportions before bottling without fining or filtration.