Practicing organic traditional viticulture. High density trellised field blend located on south-west facing mountain slopes. Due to the small size of the project, all viticultural duties including pruning, leaf pulling, plowing by horse, selecting cover crops, and digging soil pits are all carried out by Eduardo. Soil is composed of calcareous-clay alluvial sediment with boulders and quartzites. Deep subsoil with high level of clay and loam.

Double sorting (bunches and berries). Fermentation in small French oak vats and maceration-fermentation of destemmed grapes for 23 days. Late malolactic fermentation (May - June) in used 500-litre French oak barrels. 18 months in 500-litre barrels and 3 months in bottles in an 18th-century underground cave.