It is produced using traditional red wine vinification methods, with a long extraction period of 25 days. During the first few days of fermentation, some of the juice is removed from the vat, increasing the ratio of grape skins and seeds to grape juice, which results in a wine that is rich in antioxidants and highly concentrated. Fermentation is carried out by indigenous yeasts, without any additives. The fresh wine remains in contact with its fine lees in oak barrels for 2 months. A minimally interventionist wine, unfiltered and unfined.