From vineyards located in an area called “La Rotunda” in the western part of the Casablanca Valley. The grapes were manually selected in the vineyard and then transported to the winery, where they were directly pressed without protecting the juice obtained from natural oxidation. Then 15% of the must was fermented in new French oak barrels, while the rest underwent a low-temperature fermentation (around 14°C) in stainless steel tanks with its native yeasts. 15% of the wine remained in new French oak barrels for 6 months to round out the wine and increase its complexity in the mouth.