Mauricio is a young winemaker – a commercially trained oenologist who has decided to devote himself entirely to making wine in the old way. Hand harvested in late April, a cool vintage and low alcohol. Mauricio found and restored a manually cranked destemmer that leaves some whole-berries. He vinifies strictly in the old way without any additions: fully destemmed, open ferment in an original lagar - probably around 100 years old - made of raulí (native beech wood). Primary ferment took a month with daily punch-downs. Ageing took place in original Pipa – an 80-year old vessel made of raulí and very old French oak barrels. Unfined, unfiltered, zero So2.