Its name "El Romano" ("The Roman") actually comes from the vineyard plot name where the macabeo and tardana grapes are grown.
The whole Macabeo grapes are destemmed and fermentation begins, and just before it is finished, the tardana is harvested and added to the must, restarting fermentation. The process lasts almost a month, and the resulting wine is transferred to barrels for ageing for 6 months.
A totally artisanal wine without any additives, made with care and on a small scale: there are only 1,500 bottles.