Grapes are cultivated on three terraces, with different aspects and clay limestone soils. Traditional bush vines, 4,350 Tempranillo vines, 1,054 Graciano vines, 269 Viura vines (white grapes). The vineyards were planted in 1969.

The bunches of Tempranillo, Graciano and Viura are harvested and processed all together, as was the custom in Villabuena de Alava in the past, as Luis did. Bunches arrive in boxes, and double selection at the table (bunches and grapes). Grapes are fermented whole, without being crushed, to preserve purely the fruit aromas. The three varieties are fermented together in a French oak vat. Malolactic fermentation in 500-litre second-use barrels, that is followed by 15 months ageing in 500-litre barrels. Production is limited to 3.890 bottles.