The vineyards are located on the banks of Navarra, in the foothills of the Iberian mountain range, under the influence of Moncayo mountain.

It is a free run wine, according to the traditional method of Navarra.

The wine has stayed 18 hours in maceration with the peels, to a low temperature of 11°c, and soon 40% of must was extracted and left to rest for 24 hours in order to clean it by precipitation.

The fermentation was done in new American oak barrels where the wine remained for 4 months of further aging.