It is born from the highest vineyards of Sauvignon Blanc, of low yield, only support irrigations are made to have a more balanced production. Sandy-loam soil in the lower areas of the plot and stony and calcareous slopes in the upper parts. The harvest is done manually in early September, making a selection in the vineyard itself. Once the grapes are received in the cellar, they are destemmed and introduced directly into the press, where a cryo-maceration is carried out at 10-12 º for 6-8 hours, afterwards they are pressed, taking advantage of only the must obtained at a maximum pressure of 1 kilo. With the must, a static racking is carried out and it is fermented in new 500L French oak barrels. When the fermentation ends, a racked is made to the same barrels with the fine lees, making a batonage a week for three months, achieving aromatic complexity, freshness, balance and depth in the mouth. The aging in the oak gives it longevity which makes it a suitable wine for storage. After 150 years seeking excellence, we have produced this innovative wine in our winery, to satisfy the most discerning palates. It is ideal to take with pasta, rice, traditional stews and all kinds of meat.