Assemblage of Verdejo Viura varieties. After an initial selection in the vineyards, the bunches are then chosen manually on a selection table. Next, the must is macerated with the skins at low temperatures for 6 hours to achieve the richest range of aromas. The wine is fermented at a controlled temperature of 14-15ºC. Finally the wine is stored with its lees for two months to give a rounder and fuller mouthfeel.