The traditionally grown, low production Grenache, Carignan and Syrah vines are selected and the grapes are hand harvested at optimal maturity. The must is macerated with the grape skins for 12 days. Each variety is fermented separately in stainless steel vats at a controlled temperature of 24 Celsius. Malolactic fermentation is followed by the "crianza" (ageing) process in barrels. The Grenache and Syrah varieties are aged in French oak and the Carignan in American. The wine continues its ageing process in the bottle for a minimum of 6 months, until the tannins mellow and the characteristic bouquet is obtained.