The result of the sandy soils is that Nisia is produced from 100% ungrafted vineyards of Verdejo, planted between 40 and 80 years ago. These vineyard are all dry farmed, and cared for with the most sustainable and traditional methods possible. There is no use of fungicides, herbicides, pesticides, fertilizers, or irrigation. All of the vineyards are head trained and dry farmed.
The vineyards are planted in the southeastern subzones of D.O. Rueda, around the town of Puras. These are vineyards planted in sandy soils mixed with the occasional river stone, deposited by the Duero river several millenia ago. These vineyards are planted between 700 and 800M above sea level on Spain's north-central plateau. Due to the sandy soils, these are the only vineyards in Rueda that resisted the phylloxera.
After undergoing a short cold soak and sorting, the grapes are partially destemmed and crushed. The must ferments 60% in neutral 500L & 600L puncheons and demi-muids and 40% in stainless steel tanks.
The wine is aged on the lees for 6-8 months following the primary alcoholic fermentation.