La Dehesa de Villarrobledo Vineyard (vine management, strict dry land with sandy loam soil and at an altitude of 720 meters above sea level. 100% Monastrell.

Manual harvest in 15kg boxes, grapes stored for several days at low temperature, destemmed and vatted in a stainless steel tank, beginning alcoholic fermentation with punching and delestage until the end of it. After manual pressing, the fermentation ends in centuries-old clay jars from Villarrobledo with a capacity ranging between 60 and 420 liters, where malolactic fermentation takes place. The wine is then aged for 6 months in 500-liter barrels. After this process, the wine is bottled without fining or filtering. After this process, the wine is bottled without clarifying or filtering.