The grapes were harvested in February 2020, from squares CERRO 12 and NORTH 12 and 13, located in different points of the vineyard. Some of the grapes grow in a rocky area with steep slopes, dominated by metamorphic and syenite rock. The rest is cultivated in clay loam soil with the presence of metamorphic rock. The plants are of clonal reproduction 642 on rootstock 3309.

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Once the fruit entered the cellar, the clusters were destemmed and, after leaving the press, the must was subjected to a static cold racking for 48 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts at 16 °C. Once the fermentation was finished, the fine lees (lees) were kept, which contain mostly dead yeasts, to start the aging work. These lees were kept in suspension for 9 months, seeking to give volume and expression in the mouth to the wine, which had no contact with oak.

At the end of November 2020 the wine was stabilized and filtered before bottling.