Cañada la Torre 2023 comes from a select plot in western Valencia, between Fuenterrobles and Utiel, at an altitude of 1090 meters. This privileged corner has soils composed of sand and loam, where the vines are planted in a trellis using the double Royat pruning technique. The harvest is carefully executed, selecting the best organically grown Malvasía grapes. In the winery, minimal intervention is applied to highlight the qualities of the land. After gentle crushing, the wine is cold-macerated for 12 hours. The fermentation takes place using natural yeasts at a controlled temperature of 18°C for 20 days in stainless steel tanks. Following this phase, the wine interacts with its lees for 6 months, contributing to its complexity. Finally, it is transferred to a 5,000-liter French oak fudre for 4 months before bottling.