It’s a traditional and artisanal production from sustainable winemaking. Manual harvest allows the selection of bunches in the vineyard afterwards, grapes refrigerated at 8 ºC degrees, are taken into the winery. The fermentation is handled in small tanks of 50 HL with a prior maceration of 4 hours at 120C. The grape-pressing is carried out in a vertical press. The fermentation developes at low temperatures, without malolactic fermentation. Prior to the end of alcoholic fermentation a quarter of the total volume of the wine, is finally fermented inside a clay pot (tinaja); to finish with an ageing of 3 months with its lees. Finally, after a light filtration, the wine is bottled. It’s an elaboration without fining agents neither cold stabilization; sediments can appear in the bottle.