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Count of San Cristóbal is made from the varieties Tinta fina (80%), and a small percentage of Cabernet Sauvignon and Merlot. The grapes come from vineyards between 12 and 32 years old. For the cultivation of the vines, the use of harmful products for the environment such as pesticides and herbicides has been omitted, instead natural fertilizers are used. The harvest is done manually in 15kg boxes during the last two weeks of September and the first week of October. For its production, after destemming the grapes, they are gravity-fed into stainless steel tanks where the must will ferment for about 9-12 days at a temperature of 20-24ºC. Finally, after vinification, Count of San Cristóbal undergoes aging for 12 to 14 months in new barrels of French, Russian, and American oak.