The Mencía, Alicante Bouschet, and Palomino grapes, with 5% stems, ferment with native yeasts in 1,000-liter open tanks 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 a 1,000-liter oval foudre, maturing to reveal an elegant, complex, and balanced profile.