This wine comes from grapes exposed to inclement weather conditions at the "La Encina" estate at over 900 meters altitude. Limestone soils with clay and sand enhance the concentration and typical character of this variety

After three exhaustive selection processes: during harvest, on a selection table upon entering the winery, and finally on a vibrating table where berries that are not ripe enough are separated. The grape is vinified through a first phase of alcoholic fermentation and subsequent maceration, which lasts for three weeks. Before bottling, the wine undergoes malolactic fermentation in barrels. It then ages for 12 months in new French oak barrels and is further refined for another six months in the bottle.