The Garnacha Tintorera (a.k.a. Alicante Bouschet) for this wine is harvested from 20 year old vineyards on the Southeast of the Meseta of central Spain, surrounding the village of Higueruela. Fruit for this wine come from a number of different vineyard sites with varying altitudes and expositions with sandy and white, chalky clay soils. The vineyards are dry-farmed and trained in the traditional, vaso, vase-like manner. The production focuses on low quantity and high quality.

Grapes are picked when just ripe so as to present the best character of primary fruit. Both maceration and fermentation take place in stainless steel tanks with selected yeasts, first at low temperatures with dry ice to extract color and grape aromas and then at a relatively cool 70º F, to preserve those aromas. There is no attempt to extract additional tannin or color from the skins as it is not desired for this style of wine. Before undergoing malolactic fermentation the grapes are drained and pressed and then the wine is racked back to the stainless steel tanks. The wine is clarified and lightly filtered before bottling.