100% Airén, which is the most typical white variety of the area. The grapes are completely destemmed upon arrival in the cellar.
The free-run must slowly drains under its own weight while macerating with the skins for 3 days.
Spontaneous fermentation (indigenous yeast only) in stainless steel tanks with controlled temperature. When the must reaches the ideal density, the wine is bottled and closed with a crown cap. Unfined and unfiltered. It ages in the cellar till February.