The grapes come from old vines planted in poor soils on a hillside near San Vicente de la Sonsierra, in the region of La Rioja.
Harvesting is done after selecting the grapes from the vineyards with optimum quality. Hacienda López de Haro Blanco undergoes a controlled maceration with its skins for about 4 or six hours. It then fermented in French oak barrels for three months.
Bodega Classica is strategically designed. Situated atop a hill, the air conditioning is natural and most of the cellar is underground.
