It comes from a rigo­rous sel­ec­tion of vines over 50 years old, tra­di­tio­nal­ly planted and estab­lished in Pedrosa de Duero, at an alti­tu­de of 850 meters above sea level in very poor soils, ideal for the viney­ard. With a careful pro­ces­sing, it under­goes a 10-day fer­men­ta­ti­on at a con­trol­led tem­pe­ra­tu­re of 28º C and a mace­ra­ti­on of another 14 days. Aged in French oak for 18 months.