This red wine comes from grapes cultivated in the "Finca el Rincón". 2.02 hectares of land at 970 meters altitude with rocky, chalky, and clayey soil exposed to extreme temperatures. A particular terroir that helps in the production of this wine with a strong personality.

Careful selection process of the grapes, which is done in 3 steps to ensure the exclusion of all green parts. The first occurs in manual harvesting, the second in the cluster selection belt, and the third on the vibrating table. Subsequently stored in semi-freezing chambers to facilitate extraction in maceration and fermentation. A 48-hour maceration at 4°C is carried out before fermentation to ensure proper aroma extraction. This is followed by 21 days of alcoholic fermentation and post-fermentation maceration. The malolactic fermentation part is done in barrels using the bâttonage technique on its lees.