Fermented in a mix of concrete, stainless, and old oak, and aged for 1 or more years in the same vessels before bottling. Malolactic fermentation is discouraged. Produced from white varieties—primarily Albillo with Macabeo—that are scattered among the estate vineyards. It sees a few hours of skin contact before pressing and is also aged in neutral wood.
Pairing suggestion: Pimientos de Piquillo Rellenos