Produced with a blend of white varieties, hand harvested in 20 kg cases at optimum ripeness. Softly pressed, as in the 60s, the must goes into concrete tanks for their debourbage; then into stainless steel tanks for the alcoholic fermentation. Once this is completed, the wine will go with its lees into vats and botas of 300 liters and 500 liters that have been previously used by two, three or more wines.