Planted in the early 1980's, the vineyard is one of the oldest in Monterrei, encompassing 10 hectares planted with the white grape Godello and the red grape Mencia. The vineyard soils are made up of sand with quartz which reflect and magnify the sun's rays, resulting in ripe, concentrated fruit. With good drainage, the high sand content means it is resistant to phylloxera. The vineyard benefits from a high average of sunny days and is the driest appellation in Galicia. Situated at an altitude of 400 to 500 metres above sea level, the warm growing period is tempered by cold autumnal weather due the cooling influence of the Atlantic.
The grapes underwent an eight hour cold maceration prior to a temperature controlled fermentation in 100% stainless steel tanks. The wine was fermented with natural yeast strains and held on its fine lees for four months, adding a little extra weight and texture to the final wine. It was then cold stabilised to preserve freshness, prior to being filtered and bottled.