The Wine CIPMA I Marisol Rubio is a dry white wine made from 100% Pedro Ximénez grapes. Its production process begins with a manual harvest performed early in the morning. In this phase, the bunches that meet high-quality standards are carefully selected. These grapes are transported to the winery in boxes, maintaining their integrity and avoiding any potential fermentation. Once at the winery, the bunches are partially destemmed and gently squeezed with rubber rollers, and then crushed. Pressing is done in a traditional horizontal wooden press, from which the first free-run juice is extracted. This juice is transferred to an underground concrete tank, where a light static racking is carried out for 12 hours. Subsequently, the clean juice ferments at controlled temperatures in the concrete tank. During this process, a partial skin maceration takes place. When the alcoholic fermentation is complete, the must-wine is moved into 300-liter French oak barrels, where it undergoes weekly battonage, allowing for aging on the lees. Before bottling, the wine clarifies and stabilizes spontaneously. This meticulous production process results in an extremely elegant and noble wine.