Contino Garnacha is produced from grapes grown in the calcareous soil of the Pajera estate (founded in 1980), the alluvial and sandy soil of the Central estate (1950), and the stony soil of the Lentiso estate (1940).
Contino Garnacha is made from grapes that are hand-harvested and carefully sorted in the vineyard before being subjected to a meticulous selection process in the winery. The grapes are placed in a French oak vat, where they undergo pre-fermentation maceration until fermentation begins spontaneously. Alcoholic fermentation comes to an end after eight days. However, the Garnacha remains in the vat for a further 15 days. Next, it is transferred to a 2000-litre Stockinger wooden vat and twelve 500-litre barrels, where it remains for ten months. The wine is then aged and refined in a concrete tank for a further five months.