Red wine from the Álvaro Palacios winery, under the D.O. Priorat. The harvest is done manually. Next, the grapes are destemmed and crushed, which will ferment in wooden vats, with periodic pounding. The resulting wine ferments for 51 days before undergoing malolactic fermentation in oak barrels.

Red wine from the Álvaro Palacios winery, under the D.O. Priorat. Upon reaching the winery, the bunches are de-stemmed and gently squeezed to begin the alcoholic fermentation; which will be carried out in cement and wood vats, with native yeasts and periodic punching. The resulting wine undergoes malolactic fermentation in wooden vats and barrels, to finally continue aging for 12 months in barrels.