Separate alcoholic fermentation of Viura and Chardonnay in new American and French oak barrels for 3 weeks with different natural yeasts from the vineyard to achieve various nuances. Bâtonnage is performed twice a day at the start of fermentation to increase flavor complexity and balance. Both varieties are aged separately for 6 months in new French (60%) and American (40%) oak barrels, with bâtonnage to impart complexity and creaminess. The wine spends the rest of its time in bottle in the Faustino cellars.

Grapes sourced from family-owned vineyards. Selected parcels of Viura from very old vineyards with 50-year-old vines, with clay and limestone drained soils from an altitude of over 600 meters, which increase freshness and elegance of the fruit. Chardonnay comes from one of one of the first vineyards planted with this variety in Rioja in 1980, situated on the mountain slopes where the temperatures are cooler.