The grapes were harvested in early November, in the early hours of the morning to maintain their aromatic freshness. Fermentation took place in a small stainless steel vat at a temperature of 12ºC. It aged for 6 months in a French oak barrel of 3rd use, until it was bottled. It remained in the bottle, in stage, for another 6 months.
The soils are clayey in nature, with some sandy-clay patches and good drainage. The wide slopes at the foot of the Serra de Montejunto provide excellent sun exposure and its proximity to the Atlantic Ocean gives it a natural acidity.