Winemaking
Pre-fermentation maceration for 24 hours followed by alcoholic fermentation for 12 days in stainless steel vats at 16ºC. Ageing took place in French oak barrels of 225 and 300 litres for 24 months.
Viticulture
The soils are clayey in nature, with some clay sandy stains and good drainage. The wide slopes at the foot of Serra de Montejunto give it excellent exposure to the sun and its proximity to the Atlantic Ocean gives it a natural acidity.