The wine is made in the traditional way, the fermentation takes place at 30 degrees and lasts 12 days, then 4 months of wood aging in 1 to 4 year old barrels and then 6 months rest in the bottle. The aroma has the characteristics of the garnacha tintorera, such as the cranberries and the forest fruits mixed with the roasted aroma of French oak barrels. In the mouth, the wine tastes more, the balance between tannins and acidity is perfect, with a pleasant aftertaste.