This cuvée comes from three parcels in the village of Villabuena del Puente, planted to Tinta de Toro (the local expression of Tempranillo) with a small addition of 5% white grapes. The 20–50 years old vines are trained in the traditional goblet style at low density and grow on sandstone soils at 780m. Manuel Cantalapiedra farms organically and takes a low-intervention approach in the cellar.
Grapes are hand-harvested into small 15kg crates. Around 80% are destemmed and gently crushed before fermenting in stainless steel, while the remaining 20% are fermented as whole clusters in open-top vats. Fermentation lasts just over three weeks. After pressing, the wine is aged for eleven months in French oak barrels of varying sizes (225–500 litres). The barrels are blended prior to bottling, without fining or filtration.