Ikewen Tinto is made from high elevation pie franco vineyards facing northeast and southeast, planted in the volcanic soils that make up most of the Canary Islands. The grapes were hand-harvested and macerated 40% whole cluster, 60% destemmed for 40 days, then gently pressed into steel tank to finish fermentation and age for 8 months. The finished wine was bottled unfined, unfiltered and with very little added sulfur.

A native to the Canary Islands, Carmelo Peña Santana worked in Chile, the Douro, and Bierzo before settling back in his native Gran Canaria and starting his personal project "Bien de Altura." His goals are to contribute to the recovery of abandoned vineyards in his area, to respect the terrain and work in an ecological and biodynamic way, and interpret the land, focusing on making the best possible wine that can come from each plot. To this end, everything is worked in a very artisanal way in the cellar: native yeasts, de-stemming by hand, and judicious use of SO2; temperature control is employed for some wines and long macerations with little extraction are preferred. The wines are not clarified or filtered, and all work is done manually, from harvesting, bottling, labeling, etc.