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Outhwest-facing vineyard planted in the San Cayetano Estate, on the legendary Cerro del Obispo in the Macharnudo district. Barajuelas-type tosca soil. 100% Palomino Fino.
Hand-harvested in crates of no more than 14 kilograms. Fermentation in stainless steel at low temperature. Biologically aged for about 12 months on its lees in sherry casks.