Mencía, Mouranton, Grao Negro, Garnacha Tintorera, Bastardo, Godello, Doña Blanca, Palomino, Colgadeira from old vineyards (60 to 80 years old), grown in schist and granitic soils. The fruit is hand harvested and fermented spontaneously in whole clusters, with a gentle maceration lasting two months. The wine then rests for 12 months in 3000L foudre and neutral 500L French oak demi-muids before bottling.
