Manual harvest in 12 kg boxes of grapes from 60-year-old vineyards with low yields, 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 the grapes on the table and separation of the shoulders and tips of the Tempranillo bunches. This wine is made from the destemmed shoulders.

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

Wine maturation for 26 months in 225-liter oak barrels.