We are absolutely convinced that our wines are made in the vineyard. Some of the aspects that we regard as fundamental are as follows:

1- All the tasks that entail improving grape quality:

- High espalier-trained vines to ensure the maximum foliar surface is exposed (up to two metres high) to achieve greater photosynthesis, with the aim of providing the grape with more aromatic qualities, polyphenols and sugar content.
- Minimum soil disturbance: limited ploughing and little or no fertilisers to make the vines struggle slightly and thus achieve limited production.
- Short pruning to encourage low production (3,500 - 5,500 kilos per hectare)
- Cluster thinning during véraison to reduce production and achieve better grape quality.
- Trimming and green-pruning to give the grapes more exposure to the sun and encourage ripening.
- Narrow planting lines (3,800 vines per hectare) to encourage competition between vines and reduce production.
- Application of phytosanitary measures in line with reasonable criteria (integrated prevention), trying to use synthetic chemical products as little as possible.
- No use of herbicides.
- Selection of low-yielding clones.
- Manual picking.

2.- In order to extract the maximum potential from the grape, we try to select the most appropriate micro-climate and soil for each variety.

3- Apart from our own estates, we work in close collaboration with several outstanding and knowledgeable growers from other vineyards. Our grandfather worked with some of them 50 years ago, buying the wine they used to make in their farmhouses.

Our stringent criteria make close collaboration essential in order to select the prime fruit from each grower's production. To this end, we closely monitor all the estates, from pruning and fertilising through to phytosanitary treatments, cluster thinning where necessary and careful ripening controls to determine the optimum moment for picking. We only select from very special vineyards that produce high quality grapes.