Manual harvesting in 12 kg boxes of grapes from vineyards between 25 and 40 years old, located in the foothills of the Sierra Cantabria.

Controlled temperature of the bunches, prior to fermentation, in cold rooms specially designed for this purpose, for a period of 24 hours at 4-6 oC. Subsequently, the grapes are manually selected on a table.

Fermentation in stainless steel tanks and concrete deposits of different capacities and shapes.

The wine has matured for 24 months in 225 l oak barrels.