Grape varieties: 100% Verdejo. More than 80% comes from goblet-trained vines that are harvested manually. The rest comes from young, espalier-trained vines, between 20 and 40 years old, that are machine harvested at night.

Vinification: Grapes are cold-macerated for 10 hours before pressing. Debourbage and fermentation in stainless steel tanks with temperature controls and stirring to keep the lees in suspension.

Serving temperature: Between 8ºC and 10 ºC.

12 bottles per box.