From the old vines, the grapes are harvested by hand in boxes with a careful selection of the bunches. The grapes are then processed in the cellar with destemming and light breaking of the berries and fermentation occurs spontaneously, in steel tanks, in contact with the skins for 1 month. The refinement is then carried out in large, exhausted barrels, with its fine lees for 1 year. Bottling took place without any type of treatment or filtration. For this reason, the presence of sedimentation in the bottle is completely natural and an indication of the genuineness of the product.