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The blending process uses grapes from 23 hectares of vineyard, combining 50% tempranillo, 26% cabernet sauvignon, 9% Grenache, 5% syrah and 10% merlot. The vines are supported by vase and trellis, in a clay-calcareous and franc-clay soil. The grapes are harvested by hand and cooled in cold-storage rooms before going through the selection process. Fermentation takes place at a temperature of 24-26°C. There is a 10-day skin soaking. A nine-month ageing in new French oak barrels followed the wine’s secondary fermentation (60% in barrels, 40% in stainless steel tanks. The wine was bottled in September 2005, with soft filtering, being clarified with egg white. 13.6° alcohol and 3.46 pH.