Almost centenary vineyard located at an altitude of 350-400 meters above sea level facing south. Granite and slate floors. 70% Mencía, 30% Brancellao, Merenzao, Garnacha, Mouratón, Negreda, Sousón.

 Manual harvest in boxes, fermentation with 40% stems and 60% whole grapes in an open 3,000 kilo truncated cone-shaped wooden tank, at a temperature of over 30ºC, for 55 days. Bleeding due to its own inertia and light manual pressing of the paste. Transfer to used French oak barrels of 225 liters, where the malolactic process was carried out. Aged for 12 months in used French oak barrels. Bottled without clarifying or filtering.