The must is exxtracted by gravity, and it is taken to a deposit for 36 hours. When it is removed, the leftovers remain at the bottom and the clean must is transferred to a new tank. Several rackings are made at low temperature (between 14 and 16 degrees Celsius), in a delicate way, leaving the fine lees to obtain stability in color and aromas. Working with the lees adds complexity and good structure to the wine.

100% Garnacha grapes from vineyards in the Mendavia areas of Rioja Alavesa at an altitude of 400m. The grapes are harvested at night and a little before their optimum ripening point in order to obtain aromas of fresh fruit.