The wine was made from 40 year old vineyards planted in sandy and limey-clay soils. They yield only 3,000 kilos per hectare due to the harsh, hot and dry conditions on the meseta. Grapes were hand harvested during September into 20 kilo boxes to avoid crushing the grapes during transport to the winery. Maceration and fermentation lasted 15 days with both pump-overs and rack-and-return used to extract gentle tannins. The wine was aged in seasoned oak for 2 months.