Manual harvest at the beginning of September of the grapes chosen for the preparation of the base. Slight cold skin maceration in the pneumatic press before fermentation at 16ºC for 18 days, with batonnage for 30 days after fermentation. Sparkling wine by the classic champagne method.
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.