In 1975, Jon Zamalloa began to produce its wines with grapes from its own vineyards, instilling a culture of prioritising quality. The grapes from these vineyards were processed in the old winery of Labastida, where they are pampered and left to age for plenty of time, in a totally natural process.

In 1999 Jon Zamalloa began to build today’s winery. The first vintage to be produced in these new facilities is that which corresponds to the 2000 harvest. The new facilities continue with the same winemaking philosophy, prioritising above all the quality of the wines, allowing them the necessary time for their natural decanting, both in the tank and in the barrel and then in the bottle before releasing them onto the market. This winery prides itself on producing quality wines in a natural way.