From 23 hectares of vineyards between 24 and 100 years old, located at an altitude between 300 and 700 metres above sea level. Predominantly western exposure. Espalier and goblet training system. 85% Mencía, 13% Brancellao, Mouratón, Sousón, 2% Alicante bouschet.

  Manual harvest in 10-kilogram boxes. Grapes refrigerated for 24 hours at 6 ºC. Manual selection cluster by cluster in the vineyard and double selection in the winery before destemming and then grain by grain. Pre-fermentation maceration for 2 to 4 days. Alcoholic fermentation by the action of indigenous yeasts in truncated cone French oak tanks of 25, 35 and 45 hectolitres. Daily punching down. Manual decanting. Gravity racking. Spontaneous malolactic fermentation in 300 and 500 litre barrels. Aged for 15 months in French oak barrels (10% new). The other part of the wine is aged in 15 and 30 hectolitre casks.