From 8 organically farmed plots of 15–95-year-old vines in the villages of Salnés and Condado zones, planted on sandy, decomposed granite, clay and alluvial soils and are trained in the traditional Pergola style that facilitates aeration.

The hand-harvested grapes were foot-trodden whole cluster and skin macerated for 21 days before being racked into 73% used French oak casks and 27% stainless steel tanks. The wine fermented and rested on its lees for 11 months, with weekly battonage for the first 3 months. Bottled without stabilization or clarification, and with only a gentle mechanical filtration and small addition of SO2. The wine aged an additional 9-10 months in bottle before release.