Red wine: In red wines made from grapes shelled, should be used at least 95% of grape Tempranillo, Garnacha, Graciano, Mazuelo and Maturana ink varieties. In red wines made from whole grape, this percentage is at least 85%. There are two methods of processing: the carbonic maceration (traditional harvesters to trade early) and another in which the scrape of the bunch before fermentation (used by the winemaking companies, to be used for breeding).

The development is done in oak barrels of 225 liters for a time ranging between 1 and 3 years, and then in the bottle itself over a period of 6 months to 6 years.

Depending on how long the wine remains in the barrel is classified as:
Aging: In red wines the period of aging in oak barrels and bottle has to be a minimum of two calendar years beginning on October 1 of the year of harvest concerned, followed and supplemented with bottle aging. The minimum time that must remain in oak barrels for one year.

Book: In red wines the period of aging in oak barrels and bottle has to be a minimum of thirty-six months, with a minimum of staying in oak barrels for twelve months.      
Gran Reserva: In red wines the time must have a minimum time in barrels of twenty four months, followed and supplemented with bottle aging thirty-six months, again at least.