Maceration and fermentation take place in temperature-controlled stainless steel tanks. After malolactic fermentation and a period in both French and American oak, depending on the characteristics of the harvest, the wine remains in stainless steel tanks until bottling.
This wine is made from Monastrell grapes harvested from very low-yield old vineyards located on highly calcareous and stony soils. The result is a wine with an intense cherry-red color, aromas of ripe fruit, and a long, spicy finish with hints of the toasting from the French oak it has been aged in.