The basic grape variety is Tempranillo (95%) with 5% Mazuelo from the El Palo and Las Monjas vineyards in Rodezno. Estate-owned vineyards planted on loamy soils in 1973.
The grapes arrived at the winery perfectly ripe. Alcoholic fermentation took place in tanks for 15 days at a controlled temperature below 28 °C (82 °F). After careful racking, malolactic fermentation took place naturally over 94 days. In March 2012, selected wines were transferred to American oak barrels (made in-house) with an average age of 4.5 years. During the three years the wine was aged, it was racked every six months using traditional barrel-to-barrel methods. It was bottled in July 2015.3.