Wine made with grapes collected along the Arlanza River, from its highest and wildest part in the town of Covarrubias to the lowest lands of Lerma where the valley is wider. Albillo, Viura, Malvasía, Chasselas, others.

  Harvest in 15 kilo boxes, it is not pressed until the next day, the boxes are left outside to take advantage of the low night temperatures that occur at that time of year. After another night in the cold, a first racking is done and a clean must is obtained in the most natural way, in a couple of days a second racking is done, half of the must goes to 300 liter barrels of second and third wine and to a stainless steel tank, here spontaneous fermentation begins without added yeast. The barrels are shaken daily to dislodge the fine lees that have settled at the bottom, thus achieving more fatty acids and a fuller palate. The wine remains there for a few more months. Once fermentation is complete, the stainless steel tank is transferred to a Flextan egg where it is rounded off. It is bottled without fining, with minimal sulfite correction.

Production: 2,500 bottles.