Candio is from a parcel called El Barranco, which is situated at 350-450m above sea level with a western orientation. The Listán Negro vines here are 80-150 year old, own-rooted and trained in the cordon trenzado system. Fermentation is with 50% whole clusters in concrete, followed by malolactic and eleven months of aging in one 2500L foudre and a couple 500L barrels.