VARIETY: Verdejo VINEYARD: 15 years, clay loam soil, at 900 meters of altitude. WINE MAKING: Spontaneous fermentation in earthenware jars with the skins and stems, in the deepest part of the cave, under the Belote, at a constant temperature range of 8-12 degrees. The Verdejo plot was harvested by hand and the must from the crushed grapes was put into the vat and 60% of the skins and stems were added to the maceration process. No sulphur dioxide or any other oenological product was added. The yeasts are autochthonous. The maceration remained inside the vat for 5 months. Afterwards, the skins and stems were removed and the wine was kept in silence until the end of spring, at its own free will. The decanting of the wine was natural and it was not filtered or stabilized. TASTING NOTES: We could speak of an "orange wine" or "orange wine" due to the orange colour it has due to the maceration of the skins during a continuous period with the wine. It is a wine to be tasted at room temperature as a fresh and sharp red wine. It presents salty notes, deep, freshness and slightly structured. PRODUCTION: 200 magnum bottles (150 cl.)