Located in San Vicente de la Sonsierra of the Rioja DOCa, the Tempranillo comes 60 / 40 from propriety, contracted vineyards located in Ábalos and San Vicente de la Sonsierra. The vines were planted between 1932 and 1985 upon calcareous clay composition. Once harvested the bunches are carefully sorted, destemmed, and transferred to stainless steel tanks for maceration. The temperature-controlled fermentation begins spontaneously. When the fermentation is finished, the wine is run off by gravity. Malolactic fermentation occurs in concrete. The wine is then aged for 18 months in American and French oak barrels in underground cellars followed by 5 months in stainless steel for natural fining and settling. Once bottled, it is bottle aged underground for at least 18 months.