The fruit is made up predominately of Viura with trace amounts of Malvasia from the Laderas Obarenes in Rioja Alta, planted between 1926 and 1986. The vines grow upon beds of calcareous clay and alluvial soils, on northern oriented slopes which protect the vines from excessive heat. The fermentation process takes place in 1,000-liter wood vats, where the wine is left until the end of April. The second fermentation is induced in the bottle, where the wine ages for 14 months before release.