From two parcels: the first is Casal, in the town of Sisán, with 59-year-old vines, the second is Praeira in the town of Castrelo, with 40-year-old vines. Both sites are trained in the pergola method, and on organically rich sandy-loam soils over granite.

The grapes were harvested by hand, sorted, and crushed by foot to ferment with the skins and stems for 21 days, then deposited in a used French oak barrel. The wine rested on its gross lees for 11 months, with batonnage for the first month. Bottled without fining or filtering and rested in bottle for 9 months before release.