Selection of grapes grown on rainfed hills in Montesa . Merlot, cabernet and grenache harvested reached phenolic maturity. Vintage in boxes 10 kg and transported to the winery in Almunia de San Juan (Huesca). After the reception of grapes, those grains which are not in perfect condition are removed by hand. Subsequently, the clusters were destemmed and the grapes fermented for 18 days in clay pots without temperature control to a maximum temperature of 21ºC. Constant manual punch downs are performed during fermentation. Aged on its lees with battonage for 3 months in the jar itself. Subsequent ageing in Hungarian and American oak barrels used for an average of 2 years, for 12 months, where malolactic fermentation takes place in spring.