The Mediterranean climate is colored by the altitude of the area with short but rigorous winters with episodes of snow and hot summers during the day and cool at night, a factor that positively favors the quality of the grapes. The vineyard is located at an altitude of about 600-900m above sea level, in a glass formation on light, loamy soils with good drainage. At the foot of the Sierra de las Cabras, with abundant flora and fauna that favors the incorporation of nutrients and also yeasts that will intervene in winemaking. The production is very traditional and destemmed grapes are mixed with whole bunches at 30%. Fermentation in aliza stone tanks from a quarry close to the winery. Short maceration, 8 days. After pressing, the wine passes into French oak vats where it finishes the alcoholic fermentation and undergoes malolactic fermentation. Aged in French oak barrels for 9 months. After a slight clarification, it is bottled without filtering.