Vineyard management is based on the analysis of the different soil horizons, the stalks in the spring, and the grapes during veraison. Each parcel is monitored individually to ensure a balanced crop-load.
Jesus Velilla, who hails from a wine producing family in Lapuebla de Labarca, carries out the work in the vineyard up until the manual harvest in small crates. Vinification takes place in small stainless steel tanks in order to pursue the fine management carried out in the vineyard.
After de-stemming the bunches, the alcoholic fermentation is carried out at controlled temperatures of up to 28°C, daily pumping over, and a final delestage. The wine is subsequently run off into French oak barrels for malolactic fermentation and ensuing ageing with manual racking at regular intervals.