The Viura, Chardonnay, and Malvasía come from multiple proprietary vineyards located in Ábalos and San Vicente de la Sonsierra of the Rioja DOCa. The vines grow upon beds of calcareous clay composition and the fruit is harvested entirely by hand. After the grapes are carefully sorted, they are destemmed and transferred to stainless steel tanks for 24 hours of skin contact. The maceration is temperature-controlled to avoid spontaneous fermentation. The grapes are gently stirred in the tank by hydraulic paddles, which homogenizes the mixture and helps extract phenolic and aromatic compounds that give the wine its mouthfeel and characteristic aromas. The must is slowly extracted in a pneumatic at low pressure. It is cold settled for 24 hours then fermented at 15°C. The fermentation takes about two weeks.