Vineyards located at 970-1000 meters altitude on limestone soils with abundance of sand and clay. Soil conditions combined with plenty of sun and scarce rainfall favor a slow ripening process that shapes concentration and adds elegance.

The grapes are carefully selected at 3 stages of the process. During manual harvesting, on the cluster selection belt, and subsequently on the vibrating table. This way, green parts are excluded. Before processing, the grapes are stored in semi-freezing chambers to facilitate skin extraction during maceration and fermentation. They macerate for 2 days at 4ºC and then ferment in stainless steel tanks. Subsequently, they macerate for 7 to 10 days and the Saccharomyces cerevisiae galactose yeast known as Bayanus macerates for 13 days. Fermentation lasts 21 days. The malolactic fermentation part is carried out in barrels using the bâttonage technique on its lees.