The grapes are grown on dry hillside vineyards where the hot, arid climate naturally limits yields and produces intensely flavoured fruit. After hand harvesting, the grapes spend around two weeks macerating on their skins before fermentation, extracting colour, flavour and tannin. The wine is then matured in stainless steel to preserve the purity of the fruit.

Monastrell has been cultivated around Jumilla for centuries and is exceptionally well adapted to the region's extreme conditions. The combination of abundant sunshine, poor soils and old vines produces wines with remarkable concentration while retaining freshness through naturally cool nights.

Prisma is a modern expression of the variety, combining generous southern Spanish fruit with balance and freshness, making it as enjoyable with food as it is on its own.