Wine made with grapes from century-old Verdejo grape vineyards, acquired to local grape growers owning 100-120 years old vineyards, very close to us. There is a selected harvest, hand-made and in 15 kg cases. A very soft pressing is then made. The grape juice, once clean by natural decanting, starts the fermentation in French oak barrels of 500 liters capacity with indigenous yeast from the own century-old vineyards to acquire greater personality and unique character. Once the fermentation in the cask is finished, their fine lees are stirred for 5 months in order to obtain greater complexity and volume. In total it is 14 months that the wine stays in the barrel without having to remove its lees which are the ones that, when integrated into the whole wine, prevent oxidation and protect the lasting aromas over the years in the bottle.