A field blend of eight native red and white varieties native to Rioja Alavesa sourced from a vineyard in Villabuena de Alava planted in 1920. This wine was fermented in an open French oak vat with gentle punch-downs. Malolactic fermentation in two 500-litre French oak barrels and one 225-litre American oak barrel and was then aged for a further 17 months in barrel.