A blend of organically-farmed old-vine Monastrell and Merlot with about 10% of Malvasia de Sitges for freshness. The varieties ferment separately in a combination of wood casks and stainless steel. In the case of the red grapes, both alcoholic and malolactic fermentations proceed under a static cap. After the fermentation, the lots are blended and the wine is bottled with a small addition of sulfur.