Made with the Albillo Criollo, Moscatel de Alejandría, and Listán Blanco de Canarias varieties, cultivated in our Organic Estate Las Vigas, located at an altitude of 1,000 meters above sea level in the municipality of Arafo (Tenerife). Harvested in mid-September, we perform a cryomaceration at 3 degrees Celsius for 72 hours. For the production process, we destem the grapes and macerate them with their skins for 4 hours in cold temperature, and then we transfer them to the press to separate the free-run juice from the pressed juice. Static clarification is carried out for 48 hours, followed by racking prior to fermentation, which occurs spontaneously and lasts between 10 and 15 days at a controlled temperature of 16 degrees Celsius. It remains on its lees until the moment of bottling.