With the rigorously selected grape of Malvasía Volcánica from the El Grifo estate and from the plots of our best winegrowers. After cooling the bunches in our chambers, we micro-oxygenate the must to eliminate tannins in order to avoid future oxidations, and we maintain a predetermined turbidity for fermentation at 16ºC, in order to enhance its floral character. Once finished, the wine remains on its lees to preserve the fruit, enhance its varietal specificity and endow it with complexity.