This wine is made from a selection of grapes from the best plots of land at Mas Mustardó (clay soils at an altitude of 700 metres) and from the terraces at Torroja (slate soils at an average altitude of 450 metres). The predominant variety is Garnacha, which is blended with Cabernet Sauvignon and Merlot in proportions that vary depending on the vintage.

The grapes are harvested by hand in 20kg crates; and once they enter the winery, the grapes pass through the sorting table. Destemming and a gentle crushing are undertaken, after which they are cooled in stainless steel tanks, where they undergo cold pre-fermentation maceration and then alcoholic fermentation for 15-20 days at 26-27ºC. During this time, we carry out pump-overs on a daily basis to help extract the colour and tannins from the grape skins. Once the maceration is finished, it is bled and pressed, undergoes malolactic fermentation and transferred to French oak barrels, where it will complete its ageing during the following 12 months.