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Located in the northeast part of Jumilla, Olivares’s Hoya de Santa Ana vineyard is significantly higher than the rest of the appellation. Sandy soils allow for perhaps the highest percentage of ungrafted vines in Europe. The high elevation leads to extended hang time in the Fall - critical for developing aromatics. Harvest typically begins the 3rd week of October, and finishes in early November! No artificial fertilizers, herbicides or pesticides are employed, and all Monastrell is trained with traditional, labor-intensive, bush pruning. Grapes are harvested by hand. No irrigation is employed.

Macerations can last over 30 days. Aging occurs in a combination of used French barrique and large conical oak tanks of 6,000-10,000l.