Harvested at early September in Toledos’ vineyard field, in La Mancha.
Best bunches are selected and macerated at a low temperature for 8 hours in order to extract aromas. We then drain off the juice and ferment at 15ºC. When the wine reaches 9% alcohol, the fermentation is blocked by chilling, hence killing the yeast in a natural way, with the result that un-transformed sugar remains in the wine and gives a natural sweetness in the mouth. This process is carried out in hermetic stainless steel tanks which retain part of the carbon dioxide produced by the fermentartion, giving the wine a natural zestiness.