These 300 vines, planted in 1996 in Barranco Oscuro (1,290m, schist and clay soils), are trellis-trained with double-cordon pruning, maintaining six spurs per plant. The vineyard is cultivated naturally without synthetic chemicals, relying on compost to retain moisture from limited rainfall. Manual harvesting ensures only the healthiest grapes are selected. Fermentation is spontaneous with native yeasts, and malolactic fermentation occurs naturally during barrel aging. No sulfur dioxide or additives are used, and the wine is lightly filtered, retaining its natural sediments.