Single varietal Sauvignon Blanc produced in the winery's own vineyards, characterized by a large number of marine fossils. Production has been limited to 2Kg/plant in order to obtain a better quality grape. The grapes are harvested at dawn in the first week of August, being one of the first varieties to be harvested in the area. The grapes are harvested in boxes of about 15 kg and once they arrive at the winery, they are subjected to a manual selection to carry out a cold pre-fermentation maceration of the best grapes. Fermentation is carried out in stainless steel tanks at controlled temperatures.