Viticulturist Isaac Cantalapiedra and his son Manuel work some 20 hectares of vineyards. Grapes are destemmed, and macerated 4-24 hours before pressing. The juice is wild yeast fermented 90% in steel vat, 10% in used French barrels, raised on lees for 8 months, and bottled with a light filtration and fining. The result is bewitching.