The Monastrell comes from dry-farmed, head-trained vineyards within Villena of the Alicante DO planted between 20-50 years ago. The vines grow upon beds of rocky, chalky loose soils and the vines are currently in the process of being converted to certified organic. After harvest, the grapes are sorted rigorously and are destemmed at the bodega. The grapes macerate and ferment in open-top stainless steel vats and the free-run wine is transferred by gravity to a lower stainless steel tank for aging. The fermenting grapes are transferred by gravity to the press and then again by gravity to stainless steel tanks. The wine then ages between six to eight months in stainless steel tanks to preserve freshness and soften tannins.