Predominantly Merseguera (80%) with some Malvasia and Tortosi - the grapes are sourced from a 3.5 hectare plot on the Venta Vella estate, 620 metres above sea level. The Gobelet vines grow in shallow white limestone (albariza) soil. The grapes are harvested into 18kg crates, and stored cold for 24-36 hours. They're then cold-macerated on the skins (8ºC) for 3 hours. Alcoholic fermentation takes place at 14-16ºC for 33 days in stainless steel, then the wine remains on fine lees before bottling in March of the following year.