Planted in 2005 in the area known as the "Golden Mile" of Rioja Alavesa, the vineyard is located at an altitude of 650 meters above sea level in the town of Laguardia. The vineyard, with a high planting density (4,800 plants/ha) produces small, high quality clusters with a yield limited to 3,900 kg/ha. From the southwestern part of the estate surrounding the winery, the best clusters were selected to make this wine.

Manually harvested, 50% of the selected clusters are manually destemmed and placed in 500-liter open barrels where they undergo alcoholic fermentation. The remaining 50% is destemmed and fermented in a small vat, where it will remain macerating for another 15 days. Both wines complete malolactic fermentation in 225 l (50%) and 500 l (50%) French oak barrels.

12 months in French oak barrels where malolactic fermentation took place.