12 hectares with 40-year-old dry-farmed, bush-trained vineyards in the municipalities of Villalba (Remedio and Encinas) and Torremontalbo (Barbarroja and Antoñana). The vineyards in the first two properties are located at an altitude between 550 and 650 meters very close to the Toloño mountain range, while the latter two are situated on gentle, south-facing slopes. The soil is clay with areas of pebbles. 85% Tempranillo, 10% Graciano, 5% Mazuelo.

  Hand-harvested in crates. After the selection process, the crushed grapes are gravity-fed into small wooden vats for cold maceration for several hours before undergoing alcoholic fermentation with native yeasts at a controlled temperature of 28-29 °C. Daily punch-downs and tastings are performed to determine the optimal racking time. Malolactic fermentation takes place in concrete tanks. Aged for 24 months in new, single-use French and American oak barrels. The barrels are racked every 8 months.