From a single parcel of centenarian vines called Inxertal in the town of Sisán, Ribadumia. The vines are trained in the pergola method, tied in the ancient method with willow branches. The soils are granitic, covered with rich sandy loam rife with organic materials.

The grapes were harvested by hand, sorted, and gently pressed without destemming in whole-bunches using a pneumatic press. The juice fermented with its native yeasts in a single barrel of used French oak then rested on its lees in the same barrel for 11 months, with weekly batonnage for the first month. Bottled without fining or filtering, and rested in bottle for 9 months before release.