Remirez de Ganuza only works with very old vines whose average age is 60 years or older. About 90% of the vines are Tempranillo, the rest of the vineyards include Graciano, Viura and Malvasia. The vineyards are 'en gobelet' but with a support on wire so that there is a larger exposure to the sun and better photosynthesis. A unique system that Fernando has developed himself.

The name Trasnocho means "Overnight" or "Next day" and comes from an old tradition in the Rioja in which the harvested grapes in a distant past were unloaded into a large concrete container (in terms of size a swimming pool). The first wine from the fermented grapes was called Lagrima (light wine). The next wine was called Medium and was a somewhat fuller wine. These two wines were obtained by pressing purely by gravity. The third wine from this process was called Repiso which means flattened and is basically pressing by stamping with the feet. Once flattened the bunches were left behind at night and the wine that flowed from this was called Trasnocho (the next day) and is the most beautiful of all wines. Obtained through the night without any intervention. In the distant past, the Trasnocho of a wine determined the price of the other (cheaper) versions.

The 2009 Trasnocho is a blend of 90% Tempranillo, 5% Graciano and the remaining 5% comes from the (white) grapes Viura and Malvasia. In the Remirez de Ganuza winery, the grapes for the Trasnocho undergo a rigorous selection, which again shows how quality-conscious but also how innovative Fernando is making absolute top wines. All grapes are harvested by hand and the grapes are first "rested" in the cold room for 24 hours. First is separation of the bottom and shoulders of each bunch. Only the "los hombros" or the shoulders (the upper part of the grape bunch) are used for the Trasnocho (and the other Reserva wines such as the because these are the most ripe grapes that have seen the most sun and have the nicest tannins.

The Trasnocho is produced in a very innovative way with a twist to the past. They work for the Trasnocho with what they call the 'vino yema'. After the fermentation, when the grapes are still in the cuvees, the wine is pressed using a bag that has the exact shape of the cuvee. This is filled with lukewarm water and this bag is then slowly lowered into the cuvee, resulting in a very even and friendly soft pressing, and in this way the best of the grape is released.