The vineyards are situated at an altitude of 650m, in the Albaida valley on an east-facing hillside. Sustainable viticulture. Sandy soil with sufficient coarse elements originating from the geological limestone formation. 40-year-old vines in goblet style. Very low yield of 1.5 kg per vine or 12 hl per hectare.
Monastrell
Selection of the grapes in the vineyard during the harvest in 15kg crates. The grapes are cooled at 4°C for 24 hours. Fermentation in 1,000L wooden vats. Racking is done manually. Total duration of fermentation and maceration 20 to 25 days. Press wine is not used. Wood aging for 12 months in 225L and 1,000L French oak barrels. Only barrels 2 or 3 years old.