Hand-harvested palomino grapes are de-stemmed and pressed, followed by spontaneous fermentation with native yeasts from the vineyard without temperature control in 500L ex-Manzanilla casks. After fermentation, it rests for two months on the fine lees in the same barrels before being racked into a stainless steel tank for six months before bottling unfined, with only a light paper filtration and minimal additional sulfur used before bottling.