The Garnacha de Aragón vines used are from Munébrega, Murero, and Paracuellos, Zaragoza, in the south of D.O. Calatayud, and grow upon beds of Cambrian-Silurian slate and quartz soils, partially covered by a thin layer of calcareous Mesozoic soil. They were planted between 1945 and 1970, and are traditionally dry farmed and completely hand harvested. The rosé is produced with a light saignée followed by fermentation by wild yeast in stainless steel and concrete tanks. It ages sur lie for two months in stainless steel tanks before bottling.