Javier Sanz’s philosophy is to intervene as little as possible in the winemaking process and they engage in sustainable winemaking practices. The grapes were carefully harvested by hand, crushed and left to soak on the skins at a low temperature for several hours. The grapes were then pressed and the juice was settled for a period of 24 hours. Once clear, a slow fermentation took place in stainless steel vats at temperatures of below 15å¡C, using the grapes’ indigenous yeasts. The low fermentation temperatures preserved the fruity aromatics. The wine was cold stabilised and filtered prior to bottling.