Vineyards between 40 and 80 years old located in the Vereda del Cerro Macho region, specifically in the Riofrío Alto area with goblet-trained vines, with albariza soil, a lumpy and very calcareous marl, with a great capacity for moisture retention and a progressive release to the plant. 95% Pedro Ximénez and 5% other minor indigenous varieties.

  Hand-harvested. Fermentation in old casks and, once complete, the wine rested on its lees under a veil of flor. After several months, the lees were removed and the wine continued aging until the next harvest. Finally, it was transferred to stainless steel tanks, where it rested for another month before bottling.