The grapes used to make this wine come from the estates Chano Villar, Lombano and Villarín. The first, which spans across two hectares, is situated on mild lopes facing east and grows on clay loam and slate soils. The second spans just over half a hectare, on a steep gradient and facing west. The third plot, that occupies one hectare, has an east facing orientation on mild slopes and grows on clay loam soils with quartzite and slate.   The various vineyards have an average age of 80 years and are cultivated using traditional goblet trained vines. The harvest is carried out manually, with small boxes being used, ensuring that the bunches and grapes do on break or rupture. The vinification process for each plot is carried out independently in concrete tanks. The grapes from Chano Villar and Villarín are left to rest for 9 months in concrete tanks, while the most from Lombano ages for one year in French oak barrels.