80% of the Palomino grape comes from the property "Pago of Forlong" (now "Pago de Balbaína baja") and is vinified in a classic way, worked in the winery obtaining the grape must from its berries and fermenting it in its deposits in a totally natural way with a rigorous control of the process. The other 20% of grapes come from the property "Pago Plantalina" (today "Pago de Balbaína alta") and is vinified as a red wine, with grape skins and cold maceration. It is possibly the best way to extract a greater quantity of aromatic substances to a slightly aromatic variety like the palomino, and to elaborate a natural and ecological white wine.

After 25 days, the skins are removed and the wine is obtained. Once the wines are fermented, will be left in storage for 5 months so that they naturally decant, and then the assembly is carried out. After this process, it is bottled without having been subjected to any treatment, like clarification or filtration, hence there is some turbidity.