The Tempranillo comes from the La Canoca vineyard located in San Vicente de la Sonsierra of the Rioja DOCa. The vines were planted back in 1985 and sprawl across beds of calcareous clay. The vineyard is planted to high density in order to reduce yields. Environmentally integrated agriculture. During the hand-picked harvest, the grapes see strict selection before being stored in small boxes. Grapes are stored in small boxes. Temperature-controlled fermentation with selected indigenous yeast occurs in large oak vats, seeing a total skin maceration of 16 days. The wine is transferred to barrel for malolactic fermentation. It is then aged for 20 months in new Bordelaise barrels of French (90%) and American (10%) oak.