The poor, shallow and calcareous soils, along with the extremely dry climate of the area, will cause the plant to suffer a lot of stress and have very little vigor, the result is very high quality fruit.
Monastrell of this area is traditionally cultivated in a 3 x 2 or 3 x 3 frame, goblet pruned.
The grapes are hand harvested in little boxes of 15 kg during the second and third week of September, at the optimal maturation stage. Harvest is carried out during the first hours of the day so that grapes enter the winery with a temperature of around 15ºC. The grapes go through two selection tables before entering into the deposits.
Fermentation is carried out in truncated-cone shaped tanks of 7,000 liters (the hat is thinner and this inverse shape allows softer and less aggressive pressings) at a controlled temperature of 25º C.
Aged in brand new French oak barrels, 240 and 450 liters size from four cooperages (Seguin Moreau, ANA, Saint Martin and Saury).
Macho Man Monastrell also ages inside 800-liter Roman clay amphoras.
It is a long, earthy, fresh, and unique wine with aromas of rosemary, thyme, balsamic and menthol.