This rosé wine is made with the traditional saignée method and, in this case, of the best deposits of ull de llebre used for our reserve. This grape is picked in boxes of approximately 12 kg from our best vineyards. Once the grapes have reached the bodega, they are given a further selection on our tables, where only the grapes that have reached full ripeness and are in perfect condition are selected. Once the seed coat has been removed from the grape in a gentle deseeding process, they then go to the fermentation tanks. By means of a peristaltic pump, the grape seeds are sent to the stainless steel tanks where the maceration process begins with the skins, from where the colour is extracted. The short maceration is followed by decanting the must to another tank where alcohol and malolactic fermentation will begin at a controlled temperature of between 16° and 18° C. When the fermentation of the sugars into alcohol is completed, the 500-litre French oak barrels are filled and the lees that have carried out the fermentation are kept until the total refining. After six months of ageing, it is bottled after a light clarification and a very gentle filtration.