Primarily Bobal, with smaller complements of Syrah and Garnacha from organically-farmed estate vineyards on limestone and clay soils. There is a first selection of grapes in the vineyard, then another in the winery. The wine ferments spontaneously with native yeast in concrete tanks. It then passes to used French oak barrels for six months of aging. It is bottled unfined and unfiltered with a small addition of sulfur. 4800 bottles produced.