Made from the native variety Vidadillo de Almonacid, known as Crespiello in the 12th century, which comes from a vineyard planted in 1900, on very chalky soil. It was one of the first plantations grafted after the phylloxera, and the only one that remains standing from that period. In other words, it comes from a very old variety and from one of the oldest vineyards in Aragon.

As this variety is very tannic, it must be harvested when the tannins are very ripe. It is gently destemmed, sown with selected native yeasts from the vineyard, fermented with the skins for 12 days, devatted, microxygenated (left to decant), and sown with bacteria to produce malolactic fermentation in used 300 L barrels.

After this, it is transferred to new French fine grain barrels for one year and then it is transferred to third-use French and American oak barrels. After 12 months, it is left in a tank to stabilise.

Bottled in March 2019.

Age of vineyards: Planted in 1900. And since 2007 the plants have been replaced, grafting onto the original rootstock.