How do traditional Argentine wine-making techniques differ from modern practices?

The native and inherited ways of winemaking in Argentina, started long ago among centuries old traditions, often use small-scale processes that can be localized in the terrain and winery minimizing interference. For example, the winemaker may exercise such methods as manually pulling the fruit from the vines, using natural yeast in fermentation, and maturation in large wooden vessels. Indeed, nowadays, revised methods focus on technology innovations, including thermo-conditioned fermentation, micro-oxygenation, and maturation in smaller barrels made of toasted oak wood. Such innovations allow the winemakers to better control and taste the wines accordingly; yet this does not deprive them of the authenticity of the terroir.