The Redoma Reserva is an elegant and fresh wine, with a good natural acidity. The vineyards for this wine are all at an altitude of between 400 and 800 meters, this provides the necessary cooler growing conditions (particularly at night) and longer ripening times. All of these vineyards have vines which are over 60 years old and three of them have vines which are over 100 years old. The main grape variety is Rabigato, though there is a high portion of Codega and while some other varieties are used there is no Malvasia Fina.

The nose is fruity and concentrated, citric with tropical fruits notes, fine mineral and toasty character. The palate has a lovely smooth, full texture, with a raft of white fruit flavours and mineral overtones. Crisp acidity and lots of finesse, with a long, beautifully delineated finish.
The grapes were rigorously selected, subsequently destemning and pressing without maceration. After natural is decanting process por after the natural decanting process at low temperature, during 16 to 24 hours, fermentation is done in French oak barrels. The wine stays in barrel for 8 to 9 months with the lees, without malolactic fermentation, to maintain the natural freshnes.