1.5 hectares. Vineyards of 1 hectare are 60% Cabernet Sauvignon and 40% Merlot planted in 1999 and the other half hectare with old 40-50 year old vines of Monastrell and Fogoneu. Sandy soil in the Caberner region and stony in the Merlot region.

 Harvest and production are carried out separately in a classic manner. Once at the wine press, which is next to the vineyard, the wine is destemmed, gently pressed, and then filled into stainless steel tanks for fermentation. When fermentation is complete, the must is separated from the skins and pressed to maintain the primary aromas of the fruit. Aged for 8 months in French oak barrels. The Monastrell and Fogoneu are not aged in wood and are aged in stainless steel tanks.