After the de-stemming of the grapes, these are transferred to open tanks of 700 ltr where the wine is produced. The wine ferments at controlled temperatures of 22ºC, manually punching the cap 3 times a day. The post-fermentive maceration then takes 5 days, caring and cherishing the expression of the fruit, plunging the cap once a day. This whole process gives birth to Valdelacierva Garnacha. The wine is then transferred to new French oak barrels with a capacity of 500 ltr where the malolactic maceration is done and then it ages for at least 15 months.