Single vineyard of 60 to 90 year old Mencía vines that sits at the top of a hill at 555 meters elevation on clay-calcareous with slate and quartz. The grapes are harvested by hand and fermentation is with partial whole clusters in chestnut vats. Before fermentation is complete, the juice is racked off into another chestnut vat where the wine rests for 10 months, before being bottled without fining, filtration, or added SO2. Beautifully perfumed with spiced red berry fruit and crushed flowers. Such a pretty wine.