The grapes used in this wine come from the Pazo Barrantes estate, a property of 12 hectares divided into 8 different plots, located around the winery. The soils are granite-based, with a surface of sand, and the average age of the vines is 30 years.
After a thorough selection, the grapes are destemmed and gently pressed in a pneumatic press. The must is decanted by floating, ensuring greater aromatic purity, and then ferments at 10°C in stainless steel tanks for approximately 60 days. After fermentation, it rests for 2 months with the fine lees in the stainless steel tank.
The aging process consists of 7 months in stainless steel tanks, 15% in acacia wood barrels, and finally 16 months in the bottle. This process gives the wine exceptional complexity and elegance, making it ideal for prolonged aging.