From a single vineyard on the Santa Ana plot in Ábalos, 600 meters above sea level. Old vineyard with traditional glass management. Poor, shallow soil with limestone sleeves on the surface. 100% Viura.

Manual harvest. Grape selection. Cold film maceration for 48 hours. light pressed Settling, alcoholic fermentation and aging on the lees in 500-litre new French oak barrels, working the batonage technique for the first few weeks. Barrel aging for 10 months. Clarified and bottled.

Production: 1,113 bottles.