Figuero Viñas Viejas is produced from bush-trained vineyards over 60 years old, located in La Horra: Parcels: El Castillo, La Calleja, and San Cristóbal. Production is 1 kg per vine. The manual harvest is done in 12-kilogram chestnut baskets, with careful and immediate transport to the winery. Gravity-fed to the tank using the OVI system. Cold skin maceration for 2 days at 12ºC. Alcoholic fermentation at 29ºC with 2 manual pump-overs and délestage. Post-fermentation maceration lasts 14 days. Malolactic fermentation occurs in November-December. Aging for 15 months in new barrels, 25% American and 75% French. Clarification with egg white. Bottled and aged in the same barrels for 12 months before being released from the winery.