The vineyards are in several villages of the Sierra de Francia but mostly Miranda de Castañar and Molinillo. Soil: Granite, schist and corneana soil which is a granite based sand with quartzite. Viticulture: Bush pruned vines. Practicing Organic. Vinification: Native yeast fermentation in a combination of stainless steel and two foudre of 2,500 liters. The foudre fermentations were 30% whole cluster. Full malolactic. Aging: 14 months in the two foudre and then the steel tank fermented wine is moved to 500 liter used French oak to age. 95% Rufete, but always some small portion of other red grapes.