100% organically-farmed Moscatel de Alejandría from the red clay soils of the Sierra de Chiva. The grapes are foot-trodden in stone lagares, where fermentation begins spontaneously with native yeasts. After about 10-12 days of skin maceration, the wine is pressed off into used barrels. Just before bottling, the wine is move to tank, where it decants naturally. It is then bottled unfined and unfiltered with a small addition of sulfur. 2800 bottles.