The grapes come from old Garnacha vines, with an average yield of 4,000 kilograms per hectare. The soils are varied; calcareous, clay and shale with each terroir imparting subtle complexity to the wine. The vines are grown at high altitude, ranging from 800 to 1,000 metres elevation. The extreme climate of hot days and cool evenings promotes a long, ripening period concentrating the flavours and aromatic complexity of the grapes. The vineyards are farmed with respect for the environment; the soils are ploughed, canopy management takes place by hand, with laterals being removed manually. Limited sulphur treatments are used and the grapes are manually harvested.
The grapes were destemmed and the uncrushed fruit was fermented with a neutral selected yeast lasting 20 days. Soft extraction techniques were used to obtain colour, flavour and structure. Post fermentation maceration lasted for seven days using the topping-up technique, which obtained a more balanced extraction and reduced the risk of oxidation in the grapes. 20% of the blend underwent malolactic conversion in barrel; 10% was matured in second-use French oak barrels, to impart subtle complexity, while 90% was aged in concrete tanks to retain the purity of fruit.