Winemaking: The grapes from old vines were transported in plastic boxes and subjected to a rigorous screening at the entrance of the winery. After a gentle crush without disengaging, they were sent to a traditional lagar where they were stepped by men at regular intervals. Subsequently, a wine brandy was added, thus stopping the fermentation
Phase: In oak barrels of 9 000 liters, where it remained about 4 years. It was bottled, without any glue or filtration, being subject to create a slight deposit during its ageing.