From 67 organically farmed plots of 15–95- year-old vines in the villages of Salnés and Condado zones, planted on sandy, decomposed granite, clay and alluvial soils and are trained in the traditional Pergola style that facilitates aeration.

The hand-harvested grapes are gently pressed whole cluster in a pneumatic press into 95% stainless steel tanks and 5% used French oak cask. The wine fermented and rested on its lees for 8 months, with weekly battonage for the first 3 months. Bottled (on a fruit day) without stabilization or clarification, and with only a gentle mechanical filtration and small addition of SO2.