The characteristics of the area only allow small vine plantations, resulting in small production. Small production gets wines with concentrated smell and flavours, and a high alcohol level due to its great richness in sugars.

The grapes are harvested by hand, and taken to the winery as soon as possible, where their right degree of maturity is checked.

The grapes go quickly into a stainless steel receipt hopper. From there, they go through a grinder and afterwards directly to the pneumatic press, where the must is extracted with taps of soft pressure.

The must undergoes a natural fermentation process in stainless steel tanks at a controlled temperature between 23ºC and 25ºC. The transformation of must sugars into alcohol occurs thanks to the action of yeasts present in the grapes.

As the cold weather arrives, the lees at the bottom of the tank are separated from the wine [process known as “deslío”]. The wine is then taken into cement barrels, where it is classified by its smell and colour, and it is aged under the natural yeast membrane [“bajo velo de flor”].

This first low acid wine is delicate, pale and dry, and slightly fruity. It is taken into American oak barrels where it is aged by the traditional method “Criaderas y Soleras”.