Somontano area: the name means at the foot of the mountains and perfectly defines the geographic area where it sits this designation of origin, since it is a transition zone between the Ebro River valley and Pirineos.

The time of harvest is carefully chosen to get as much of varietal aromas. Once in the winery, maceration lasts for four hours at 10 degrees. Subsequently, the drained juice ferments at medium temperatures (18 degrees) to respect the varietal character of the wine, when finished, the wine rests on its lees to extract the last aroma and gain complexity.