Only the grapes that are of the highest quality are selected to make LA MANO Mencía Roble. After destemming and pressing, the grapes are sent to stainless-steel tanks where maceration is carried out at 15ºC for 48 hours to obtain the maximum potential from the primary aromas. The must obtained is then fermented with yeast, selected from the cellar at a constant temperature of 28ºC for 7 days, prolonging maceration 10 days more to obtain a better concentration of tannin and improve the structure of the final wine. After the final fermentation, the wine ages in American oak barrels for 3 months.