A blend of Garnacha and Viura from Goblet-trained vines located on the high-altitude ferrous clay terraces of the Alto Najerilla The grapes are macerated for between 24 and 48 hours at low temperatures before fermentation in stainless steel tanks over about 20 days. The wine is aged for four years in Bordeaux barrels, mostly first-use with some second-use barrels, before further bottle ageing in the bottle. The historical figure on the bottle label is the winemaker Ramona Norberta de Albiz y Ruiz del Castillo, a pioneer in Bordeaux-style winemaking in Labastida at the beginning of the 19th century.

Salmon pink colour with coppery notes. Floral on the nose with fruity tones of grapefruit and orange peel together with some balsamic and menthol notes that add freshness. The oak brings additional hints of vanilla and hay. There are some added stone fruits on the palate and a little bit of a saline touch before an impressively long finish.