Each variety is harvested separately at its perfect point of maturity and ferments in small stainless steel tanks.  The vinification is carried out in tanks of 10000 L with whole grain and 20% of branch. The fermentation is under controlled low temperature, at 21ºC, and it is carried out with its own native yeast.  20% of the wine is aged in French oak barrels of 500 L.

The vines are cultivated in a sustainable manner, growing in a way that respects the environment. The “El Veneno” and “Los Burros” parcels are located in the Alto Vinalopó region of Alicante in Spain. The Monastrell is trained on traditional goblet on drylands. Syrah and Alicante Bouchet are trained on trellises with small water inputs to beat the summer heat.