Winemaking: The best grapes were harvested manually in the early hours of the morning, during the second week of September. After a gentle pressing, the wort fermented in Allier French oak barrels for 16 days, followed by a process of Battonage sur lies for 90 days.
Soil: The soils are clayey in nature, with some clayey stains and good drainage. The wide slopes at the foot of the Serra de Montejunto privilege an excellent sun exposure and its proximity to the Atlantic Ocean gives it a natural acidity.