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. Upon harvest, the grapes are sorted rigorously and are destemmed at the bodega. They are then macerated in stainless steel tanks and undergo malolactic fermentation in French oak barriques. The wine ages then for 12 months in new, second, third, and fourth use French oak barriques.