Made up predimoninately of Tempranillo, Mazuelo, and Graciano, the grapes hail from the following vineyards in Barrio de la Estación, Haro, and Rioja Alta of the Rioja DOCa: El Estepal, La Loma, Baltracones, La Loma Alta, and Sajazarra. The head-trained, uncertified organic vines were planted between 1926-1976 at a high altitude upon beds of calcerous clay and alluvial soils. The grapes are sorted extensively at the winery and undergo indigenous yeast fermentation in open-top oak fermenters. The wine is transferred to French oak barrels following the primary fermentation. The wine spends 24 months in French oak, 18 of which are in 225L barriques produced at the winery. The other six months are spent in large oak vats produced at the winery.