• Variety: Indigenous Basque apple varieties: Aphez sagarra and Eztika
• Tree Age: Up to 25 years old (as of 2021)
• Terroir: Black dolomitic schist
• Viticulture: Biodynamic (not certified), isolated in high wind, yields of 10-20 tons/ha.
• Vinification: Varieties harvested together in passes to collect fruit that has naturally fallen (no shaking), double sorted; once in the vineyard and once with a sorting table, washed, crushed, and pressed with a band press, natural clarification and sedimentation, cool temperature ambient yeast fermentation in used barrels and clay amphora, fermentation continued for 10 months in stainless steel tank, no added SO2.