From 16 parcels close to the Atlantic Ocean in the Sanxenxo area. The vines range in age from 25 to 45 years and are planted in the pergola method on clay and decomposed granitic soils.

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 stainless steel tank, then rested on the lees for 7 months in the same vessel, with weekly batonnage for the first 3 months.