The grapes allocated to Legaris Reserva Tempranillo were harvested very ripe at the end of September. On entering the winery they went through the sorting table, were gently destemmed and were poured almost whole into small 5,200 litre stainless steel conical tanks where they underwent pre-fermentation maceration for a few days at a low temperature. The wine underwent malolactic fermentation in barrels of French oak. It was then aged 20 months in barrels, half new and half one-year old, of French oak of different cooperages.