El Rosado de Padilla is made from Monastrell grapes from Finca Puerto la Harina in Villena. 30-year-old vines planted in sandy soils. Winemaking: Manual harvest. Destemmed and lightly crushed. 3-4 hours maceration with skins and seeds. The pressed must is then introduced into amphorae of varying sizes where fermentation starts spontaneously without the addition of sulfur or temperature control. A further 4-5 months in amphorae without racking. Bottled without clarification, filtration or added sulfur.