The first months of winter were characterized by warmer weather and lower rainfall than usual for the time of year. This situation was reversed thanks to the abundant rains that arrived at the beginning of the year. Budding occurred uniformly in mid-April in the context of a dry spring with some episodes of frost that affected part of the vineyard. In the management of the vineyard, which is organic, efforts were focused on the management of plant cover and phytosanitary control. During the summer, dry and warm conditions, together with a heatwave at the end of August, caused the grapes to ripen earlier than usual. The average annual temperature was higher than normal with a change in the Winkler zone. Before the harvest began, there were several episodes of heavy rain, which complicated the decision-making process prior to picking the fruit. Finally, the harvest began on September 7 and ended on September 23.

In the foothills of the Sierra de Cantabria, around the municipalities of San Vicente de la Sonsierra, Laguardia, Leza, and Navaridas, grow the old vines from which Landua 2023 is made. Small Tempranillo vineyards enriched by the presence of Graciano, Garnacha, and white varieties, transformed over decades and naturally adapted to the mountainous terrain. The protection of the mountains against adverse weather conditions, together with the altitude and the calcareous loamy soils, favor a differentiated ripening of the grapes, reflecting a territorial diversity that defines the identity and origin of each village and its landscape.

Working separately by plot and municipality allows for greater depth and knowledge of each vineyard and its environment. The harvest is carried out manually in small boxes. In the winery, the grapes are moved by gravity. It is vinified with spontaneous fermentation, gentle extraction, and tightly controlled temperatures
in French oak vats and concrete tanks. Landua 2023 has been aged for 15 months in French oak barrels of different sizes. After blending the different municipalities, the wine was aged in wooden and concrete tanks for five months. For greater protection, the wine contains sulfites. It was bottled in the spring of 2025.