Young vineyards planted 10 years ago and with an average production of between 60 and 80 quintals per hectare. Shallow calcareous alluvial profile soils, with the presence of pebble stones and sand in some sectors. The production method used is the traditional one in stainless steel tanks. Cold maceration prevails. When it finishes fermenting, more or less 70% of the wine is sent to 3rd and 4th use barrels for 9 months to finally make a cut with all of them. The final cut is made with 30% plus less of the wine that remained in the tank, without wood, to give strength to the fruit and pleasantness on the palate.