The Blanco is made up predominately of Viura, with the remainder a combination of Malvasia and Garnacha Blanca. While all fruit comes from Barrio de la Estación, Haro, Rioja Alta, 65% of the fruit comes from estate vineyards with the remaining fruit coming from long-term vineyard contracts in the foothills of the Montes Obarenes in Rioja Alta. The fruit is dry-farmed and was planted between 1926 and 1986, growing up on a combination of calcareous clay and alluvial soils. Upon harvest the fruit sees an eight-hour maceration in a pneumatic press, followed by fermentation (inoculated with neutral yeast) in 60% new French oak barriques and large upright vats. The wine ages for 5 months sur lie before release.