The Tempranillo grapes from the Cantogordo vineyard are kept chilled at 6°C for 24 hours before going into small conical tanks,  for a three day, pre-fermentation cold maceration. After three days, alcoholic fermentation begins at a controlled temperature of between 23ºC and 26ºC, with mecanic punching down of the cap. After racking, the wine undergoes malolactic fermentation in 500 and 225 litre French oak casks. It is then aged in the same casks for a further 15 months. The wine spends a final 15 months in bottle before leaving the winery.

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