The Priorat region has a unique terroir known as Llicorella, formed of reddish and black slate with small particles of mica and quartzite. This soil structure favors drainage, forcing the vine roots deep into the soil to obtain water. The grapes, harvested by hand in 16 kg baskets, were fermented separately in small open stainless steel vats and, in part, in 500-liter French oak barrels. The different wines were aged separately in 600-, 300- and 225-liter French oak barrels for 12 months, before being blended for bottling.