The process starts in the fields with the pimenton left on the vine until late in the season. This allows their natural sugars, colour and flavour to fully develop. After handpicking they are smoked and dried slowly over smouldering oak wood fires. The drying and smoking process continues very slowly for an unbelievable ten to fifteen days. This leaves the paprika with a fantastic, intense smoky flavour. Finally the dried peppers are stone ground slowly four times. This low temperature, repeated grinding preserves the colour and flavour characteristics.