Manual harvest in early 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. Foaming by the classic champagne method. The wine was aged for 18 months on the lees.
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.