Contino Rosado is produced using the saignée method of three varieties: Mazuelo (1 x 500 l), Graciano (2x 500l) and Garnacha (2 x 500l). After few hours of being placed in separate wooden vats, are drained and racked to 500 litres barrel, where the alcoholic fermentation takes place. Once completed, these varieties are blended and this blend subsequently spends 9 months in barrel until bottling.