0.3 hectares of vines over one hundred years old located at 620 meters above sea level with limestone soils. Mencía, Alicante bouschet, Others.

Manual harvest. Fermentation takes place in 1,000-liter containers, with 25% whole grapes. The grapes are gently crushed by foot, ensuring that some remain intact during fermentation, which occurs spontaneously thanks to the grape's own yeasts. Maceration lasts 60 days, during which the grapes are slightly crushed daily with the hands, without breaking them. After 60 days, the grapes are bled and pressed. The grapes are left to decant for 7 days. Aged for 12 months in 600-liter French oak barrels.