From 1.5 hectares located in San Vicente de la Sonsierra. Organic fertilizer. With loamy-clayey-sandy soil due to its texture and clay-limestone due to its composition. 100% Tempranillo.

Manual destemming, grain by grain. Cold pre-fermentation maceration. Alcoholic fermentation in small oak vats of 10 hectoliters capacity. Traditional treading. Malolactic fermentation in new French oak barrels. Aging for 18 months in new French oak barrels (95%) and Central European oak (5%).