The bunches were destemmed as soon as they were unloaded into the winery hoppers. Skin maceration was carried out for several hours prior to pressing and the start of alcoholic fermentation. This fermentation takes place slowly in stainless steel tanks at a maximum temperature of 17º.

The grape harvest is carried out at night and is automated. We use traditional techniques with state-of-the-art machinery to respect the characteristics of our varietals, thus preserving the personality of our wines since 1941.

The Verdejo variety, which comes from old vines, is fermented with its lees in new French and American oak barrels. The lees are stirred every two weeks so that they have more contact with the wine. It remains in the barrel for twelve months and another twelve in the bottle before being released to the market.

The grapes are hand-picked, selecting only the best fruits from the field. The winemaking process takes place in a century-old clay vat, with spontaneous fermentation and without temperature control, twelve metres deep, in our Inquisición winery. It is an organic wine in which our intervention has been minimal, to respect the characteristics of the vineyard from which it comes. It is a wine that has not been filtered.

The production process begins with mechanical harvesting at night, followed by destemming and crushing of the grapes in the winery, before undergoing cold skin maceration for several hours. The wine is then subjected to gentle pressing, followed by slow fermentation in stainless steel at a maximum temperature of 17 degrees.

To produce this fabulous wine, we use only organic grapes from a single
plot. The processes both in the vineyard and in the winemaking have been controlled
and certified by an external company
Vinification: The bunches were destemmed and directly pressed, followed by
a slow and controlled cold fermentation in stainless steel tanks with a maximum
temperature of 17o

Two years from the date of release to the market.