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Elaboration: Early harvest, extremely short skin contact, prior de-raising and&nbsp; fermentation at controlled temperature, batonnage for 3 months to achieve&nbsp; <span style="font-family:...

Parcel-grown wine from an 80-year-old plot of Garnacha, Garnacha Gris, Tempranillo and Viura, fermented in a new 500l barrel and aged in barrels for 10 months using the Batonnage technique.&nbsp;

A natural orange wine from the La Mata Natural Park. A textbook brisado, made with ancient techniques, aged for eight months and three weeks in clay amphorae, macerating with the skins.&nbsp;

An orange wine with a month of skin-on maceration, made with Pedro Ximénez and Montepila from Montilla. It boasts an intensely limestone minerality.&nbsp;