Vineyards situated at an altitude of 900 m. Most of them with more than 50 years. Vines worked in a traditional way in gobelet trained. Yields vines below 5.500 kg per hectare.
Two days prefermentative maceration. Alcoholic fermentation at 25ºC. Postfermentative maceration for 24 to 48 hours. The wine is getting into barrels during a minimum period of 6 months.