Wine produced with the Brancellao, Caíño, Sousón and Ferrón varieties.
The grapes are stalked but not completely with the riper stalks being added. Subsequently, they are gently squeezed and vatted.
The fermentation takes place in 3000-litre tapered steel tank for at least 10 days. Once the alcoholic fermentation is over, a soft pressing in a vertical hand-operated press takes place and it is moved to 225-litre French oak barrels, all of them with a second use, where the malolactic fermentation occurs.