Manual harvesting in 12 kg boxes of grapes from 60-year-old vineyards 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.

Manual selection of grapes on the table and separation of shoulders and tips of each Tempranillo bunch. This wine is made from these destemmed shoulders.

Fermentation in stainless steel tanks and concrete tanks of different capacities and shapes. Malolactic fermentation in barrels.

The wine has matured for 38 months in new 225 l French oak barrels.