The grapes are usually harvested towards the end of October and beginning of November, from the vineyard planted in 1970 and cultivated using the traditional Starseta system. They are then transported to the winery where they are carefully selected before being destemmed. Fermentation takes place at a controlled temperature and maceration with the skins lasts for about 20 days. After fermentation, ageing begins in French oak barriques for 12 months, continues in concrete tanks and then in the bottle.