V de Valenzuela is produced from two plots in Cerro Las Monjas. The first was planted with rootstocks in 1983, hand-grafted between 1985 and 1986, and the second was planted in 1991 with nursery-grafted vines. Yields are low, with no more than one kilo per vine. The vineyards, at 1,300–1,350 meters, are on poor schist soils. The wine undergoes manual harvest, spontaneous fermentation with native yeasts, and no sulfur dioxide or additives. It is aged for one year in barrels, unclarified, and lightly filtered. The vineyards are cultivated naturally, with compost added biennially and minimal sulfur treatment.