Selection of grapes grown on dry-farmed hills in Montesa (Huesca). Subsequently, the clusters were destemmed and the grapes fermented for 18 days in clay jars without temperature control at a maximum temperature of 21ºC. Aged on lees with battonage for 3 months in the same fermentation jar. Further aging in extra-porous clay jars for 12 months. Bottled in a 75 cl clay bottle.