Hand-picked and carefully hand-selected grapes are foot-crushed and macerated for 36 hours before pressing and being transferred into a 1,200-liter barrel without sedimentation. Fermentation begins with ambient yeasts, followed by malolactic fermentation and a spontaneous flor yeast fermentation. This is a solera-style wine, a blend of multiple vintages. The proportions vary by release and are indicated at the bottom of the label.