Wine made from Monastrell grapes, grown at cool areas, slow grape-ripening process which increases the synthesis and accumulation of aromatic compounds in the berries of this characteristic cultivar and keeps a high and natural acidity, fully-integrated in the wine which enhances its youth and freshness.The Winemaking process begins in the fields with a careful selection of the best bunches mainly focusing on its health integrity and the optimal ripeness level in order to obtain fresh and aromatic wines.

After a thorough harvest, the grapes enter the winery where they are gently pressed to get a top quality must: a crushing and destemming process preventing the transfer of unwanted herbalaromas and flavours to the must; cold maceration with the skins to promote theextraction of primary aromas of the berries at low temperature (16-18oC) so thatthe primary and secondary aromas grow in the wine and can be found in thewine tasting both in the smelling and tasting phase.