Each variety is harvested and vinied separately. Vatted at low temperature for prefermentative maceration, bleeding o of the tank prior to the commencement of alcoholic fermentation at 26ºC, and once finished, post-fermentative maceration, adding up to a total of 18 days of skin contact. Mazuelo and Garnacha are fermented separately in small tanks with continuous pumping-over and maceration over 20 days with the skins. e three varieties undergo controlled malolactic fermentation in underground cement tanks and then later age in handcraed French and American oak barrels (65%-30%) with a special medium toast to add more sweetness in what was a “cool” year. ey remain in barrel for 24 months, with rigorous racking to keep the wine in perfect condition. Once blended and bottled, it remains in bottle for at least 24 months to achieve greater complexity.