The grapes are from a single selection of vines in the centre of the Finca El Estanque vineyard, a 60-hectare vineyard owned by the winery in the best areas of Haro. These particular vines are 40 years old on average, cultivated on the shallow chalky soils that produce excellent and healthy grapes.

The grapes are picked manually into small cases. After gentle and partial destemming and pressing, the Viura juice ferments on the skins in concrete tanks, for around 12 hours before being runoff and then fermenting at around 12º C-14º C, a process which begins in the tank and is completed in the barrel. Ageing of 24 months on its lees in a combination of American and French oak barrels with gentle batonnage in the first few months, then a further 6 months ageing in bottle before release.