Multiple proprietary and contracted vineyards located in Ábalos and San Vicente de la Sonsierra.
Between 1932 and 1985.
Trellised and head trained goblet vineyards that are maintained and harvested entirely by hand.
Calcareous clay composition.
Continental with heavy Atlantic influences that are moderated by the Sierra Cantabria.
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 in concrete
24 months in American and French oak barrels in underground cellars followed by 2 months in stainless steel for natural fining and settling. Once bottled, it is bottle aged underground for at least 36 months.