Contino Garnacha was made from grapes harvested by hand on 14 September, with selection of the grapes taking place both in the field and on a sorting table once in the winery. The grapes were placed into a French oak vat to allow a pre-fermentation cold soak and until fermentation began spontaneously. This finished eight days later and the wine was then left in contact with the skins for a further 15 days.
The wine was subsequently racked to a 2000 litre Stockinger fudre and to twelve 500 litre barrels. Finally, it was aged and allowed to refine in a concrete vat for five months.