Vineyards between 40 and 80 years old located in the Vereda del Cerro Macho region, specifically in the Benavente Alto area, with bush vines, southeast and northeast orientation, and albariza soil, a lumpy and very calcareous marl, with a great capacity for moisture retention and gradual release to the plant. 90% Pedro Ximénez and 10% other minor native varieties.

  Hand-harvested. Fermented in old barrels. Then it rests on its lees under a veil of flor. After a few months, the fermentation lees are removed and aging continues until the next harvest. Finally, it is transferred to a stainless steel tank where it rests for another month before bottling.