The climate in which the bunches ripen is the typical continentalized Mediterranean of the Ebro Valley. Arid, sunny, where a long-cycle variety such as Moscatel ripens to perfection and is very favorable for the over-ripening process.
The production process begins with a manual and staggered harvest in which only bunches are cut at their optimum point of over-ripening, leaving the rest for the next selection. The objective is to obtain grapes with a high concentration of sugar and adequate acidity.
Once in the winery, the grapes are pressed to obtain a dense must that passes into French oak barrels where it partially ferments, leaving a high content of residual sugars.
Subsequently, it is kept on its own lees for about 9 months.