Clos Lojen is selected from 6 small parcels of the local variety Bobal; Abuleo, Señorita , Cerro , Lujan , Embudo y Almendros. The traditional bush vines are aged between 30-50 years and the soils are mainly chalky clay. No soil enrichment or irrigation take place, even though DO rules permit its use. Ground cover crops are grown and the soil is rarely ploughed; both of these measures keep the soil structure perfect for the type of farming undertaken. In the vast majority of years, not even sulphur is used in the vineyard and certainly no other treatments. The 700m altitude mean that daytime and night time temperatures are far apart, leading to fresh, balanced juice from slow maturing grapes with fantastic acidity, which is exactly what Juan Antonio is looking for. According to Juan Antonio some people have questioned his use of Bobal, calling the grape tannic, astringent not well known and with difficult maturation. He adds that there was no other Bobal wine that he could use as a point of reference which exhibited the characteristics he was looking to show, namely freshness, acidity, ripe fruit and expressing the local mineral soil. The manual harvest takes place in small 20kg baskets. Only enough grapes are picked to fill one of the fermenting vessels. The grapes are then chilled for 24 hours to allow the temperature of the grapes to reach 8°C. Juan Antonio uses a type of fermentation method called ‘remango’ once common in Rioja. Only whole bunch fermentation is used and vinification takes place in small wooden vats ranging from 1,500 to 4,000 kg of fruit. Once foot trodden, the must is added directly to the barrels for alcoholic and malolactic fermentations to take place on its lees to help the wine gain volume and lusciousness on the palate. Aging takes place in 5th-8th use French oak barrels of various capacities including large fudres of 1,500 litres down to 300 litre barrels for 7 months. The wines are bottled unfiltered and unclarified in order not to lose any of the wonderful flavours.