Grapes are hand-picked and harvested in 10 kg. boxes so as not to deteriorate. Once cut, it has to spend no less than 21 days exposed to the sun, which will dehydrate it slowly and progressively, concentrating the wine fructose typical of its variety and providing the elegant natural sweetness that differentiates high quality Pedro Ximénez from those made following other processes.

This wine obtains its alcohol in a natural way, taking advantage of the less dehydrated grapes that arrive at the winery in the first days of the crushing process. It is fermented in American oak barrels until it reaches 12º, a level at which it is kept for 12 months in wood. It is clarified by natural decanting in the barrel and goes directly to the bottle, after a soft cellulose filter, which helps it not to lose its natural aromas and flavors.