This is a wine in which field work is very important. To make it, they play with the different ripening stages of the variety. They harvest two of the same vines. The first harvest is around 11.50º, to achieve the grape's own natural acidity and the fresher, more citrusy notes of the variety. By removing part of the load from the vine, the remaining grapes ripen much better. Later, they go on to collect the second part of the grapes with a probable alcohol content of around 14º. Then, we combine both parts.