This wine’s grapes come from old vines over 75-years-old. It is vinified through fermentation of skins, where the must is placed in small decanters of 1 m3, remaining there for 24 to 36 hours to be decanted through natural precipitation. At the end of the process, the must is transferred to old wooden 2 500 L tonels responsible for hundreds of fermentations. It is bottled without any type of filtration or fining (clarification process, dragging the proteins out), not always in the same month, letting the wine itself decide when it is ready for bottling. We wait for the wine instead of forcing it.