The Verdejo grapes are sourced from the Los Curas vineyard 5km from the winery. They are harvested in the cool of the night to maintain freshness and aromas. After transporting to the cellar the grapes are chilled further and undergo a 12 hour maceration. Part of the must is then fermented in stainless steel on fine lees, and part is fermented and barrel aged in French oak. After 6 months the wine is blended - the final wine has 80% of the stainless steel component, and 20% oak-aged.