WHEN SOIL, SUN, AIR, SKINS AND TIME COME TOGETHER IN A WINE...
Viticulture
Varieties
Doradilla: Native to Málaga, but now covering only a small area and in clear danger of disappearance. It is found mainly in the northern part of the province, where it is being replaced by olive trees, despite being quite productive and resistant to the hot and dry summers.
Harvest
The harvest is done by hand, and as is particular to Axarquía, each cluster is reviewed in the vineyard before being placed with the stem facing up in one of the small boxes that are carried by mules along the vineyard paths. It is done in 2 stages with part of the grape being cut fresh for great acidity and the other part left on the vine until it acquires an intense golden colour, at which point the berry has achieved a high degree of concentration.
Winemaking
The first, spontaneous, fermentation is in steel vats, and once finished, without removing the skins, it is aged for a few months in a concrete vat. Final ageing is in cones of old chestnut wood.