Viticulture: Certified natural organic. Achievement of independent grape harvests in accordance with composition of soils and yield management. Harvest: Three distinct types of harvest: Green, manual daytime & mechanized and night time harvest. Using carbonic snow from the very moment it is picked up to the when it is pressed, allows it to develop without the addition of sulphur. Alcoholic fermentation: Occurs in stainless steel tanks with the natural yeast (spontaneous, belonging to the grape), under controlled temperatures of at 18-22ºC. The tanks are of different capacities allowing the separation of the different bunches, conforming to the differences in structure and composition of the soil. Late maturity of the wine with its lees during this controlled time. Stabilization: Clarification with benitone, natural stabilization against the cold, filtration.