Contino Blanco is made with Viura and Garnacha Blanca grapes. The close proximity of the vineyards to the winery means that the grapes arrived in perfect conditions. Whole bunches of hand-picked grapes were destemmed and transferred to a stainless steel vat where several hours of skin contact took place. Following this, the vat was drained and pressed and the alcoholic fermentation took place, taking about 20 days.
Once completed, 30% of the wine was racked to concrete tanks and 70% to new and second use oak barrels from different coopers and of various sizes, namely 500 litres and 400 litres, and where the wine remained for 10 months.