80% Viura, 20% Tempranillo Blanco. After de-stemming and crushing the grapes, they are cold macerated for 36 hours to extract the maximum fruit aromas possible. The must is then gravity bled and fined through natural decantation, also at low temperature, before undergoing alcoholic fermentation. This is done at 14ºC over 14 days, followed by a post-fermentation maceration on the lees. Finally, the wine is racked and decanted in sealed concrete deposits, whereupon it is ready for filtering and bottling.