0.3 hectares of vines over one hundred years old located at 710 meters above sea level with slate soil. 100% Mencía.

Manual harvest. The grapes ferment in open containers for 24 days, with 50% of the grapes being whole. The grapes are gently crushed by foot, ensuring that a portion remains intact during fermentation, which proceeds spontaneously without adding yeast. Maceration takes place for 24 days, with the cap being slightly crushed daily with the hands without breaking it. After bleeding and pressing, the wine decants for 7 days. It is aged for 12 months in 500-liter French oak barrels, which have been reused several times.