The grapes used to produce this wine come from vineyards that are situated between 300-700 metres above sea level. The vines are on average 40 years old and are planted on calcareous-clay and slate soils, with a south-east and east facing orientation. The winemaking process begins in stainless steel tanks with native yeasts, with a minimal addition of sulphur. The fermentations carried out are of short duration, which some taking place with the stems still intact. Before the ageing process, part of the wine is moved to old large oak vats to avoid any possible micro-oxygenation.