Vinea grapes are macerated in the cold before actual fermentation, which increases the colour and fruityness of the wine. Fermentation at 27 °C and frequent pumping of juice over the peel mass ensured good texture and fruityness. The wine matured for 14 months in casks, of which 60% were American oak and 40% French oak. The wine was clarified three times by running it from cask to cask, but only gravity was used in the filtration. Because of this, there may be some sediment in the bottles. Grapes are exclusively Tinta del Pais.