Zinca Alma de Barro is a unique wine that stands out for its meticulous production. The grapes are cultivated in a unique environment of dryland hills in Montesa, Huesca, where they are carefully selected. After harvesting, the bunches are destemmed, and the grapes ferment in clay jars for 18 days without temperature control, reaching a maximum of 21°C. This traditional method allows the wine to develop complex aromatic notes and a characteristic profile. After fermentation, the wine ages on its lees using the battonage technique for 3 months, adding creaminess and depth. Subsequently, an additional aging of 12 months occurs in porous clay jars that refine its character and structure. This wine is bottled in an elegant 75 cl clay bottle, preserving its natural essence.