Made from Tempranillo grapes cultivated in hillside vineyards (600 metres above sea level) in the best parts of Rioja Oriental, the grapes are chilled for several hours before temperture-controlled fermentation in stainless steel. Fermentation lasts for approximately 15 days with twice daily remontage. The wine is matured for a minimum of 12 months in American oak, plus one year in bottle, before release. The winery replaces 20% of its barrel stock, with new barrels, each year.