It is located in a humid area of hills and valleys in Navarra, called Valdizarbe south of the Pamplona basin. It is in the Camino de Santiago as it passed through the procince, where the two variants from Lower Navarra and Aragon merge. Placed in bush vines and espalier on soft slopes facing south-southwest between 25 and 45 years of age. On these slopes, we can find in the part of Eneriz and Añorbe soils of variable thickness, without stoniness and heavy textures in the Pamplona basin. There are also vineyards on the alluvial bottoms and on the terrace remains of the Arga rivers on virtually flat terrain, with deep soils of frank and often stony textures.
Wine making process
Intensive destemming, slight crushing to obtain yolk must and mild maceration for 3 hours. After this time, the must is separated and passed into alcoholic fermentation in oak barrels at a temperature between 18⁰ to 20⁰. Subsequently, malolactic fermentation takes place and aged for 5 or 6 months in French barrels with its lees, light batonage every 15 days. Finally, it stabilizes and it is filtered and bottled.