The Mencía, Alicante Bouschet and Palomino grapes, with 5% stems, are fermented with indigenous yeasts in open tanks of 1,000 liters without temperature control, respecting the natural expression of the vineyard.
The wine is then aged for twelve months in 500-liter French oak barrels and in a 1,000-liter oval foudre, refining it to show a complex, balanced and true to Bierzo profile.