Grapes sourced from the Finca Torresalas, surrounding the winery. The vineyard is oriented east–west, limiting the grapes from direct sunlight. Trained on a high trellis system with controlled yields, the vines grown on averagely fertile soils, complemented by natural cover crops.

Night harvesting is carried out during the coolest hours to preserve the grapes’ freshness and aromatic integrity, Merlot in the second week of September and Cabernet Sauvignon in the first week of October.

Winemaking is conducted using gravity flow, with fermentation at controlled temperatures and the use of indigenous yeasts. Malolactic fermentation takes place in concrete tanks, followed by aging for three months in French oak barrels.

Lees ageing and stirring for four months.