Tempranillo grapes selected from vineyards over 40 years old and with production not exceeding 3,500 kg per hectare planted. Having reached their optimum ripeness, they proceeded to the manual harvesting of the grapes in plastic boxes with 15 kg of grapes each box.
Temperature-controlled fermentation in stainless steel conical tanks of 17,000 kg capacity, enhancing quality and quantity withdrawals for 11 days. After the fermentation, pumpings were performed daily for 22 days with the skins. Malolactic fermentation done in stainless steel conical tanks. In January 2002 began the process of aging in French oak barrels from four different coopers.