Production
 Quality | Harvest | Fermentation | Decanting | Analysis  
Thanks to the optimum equilibrium between foliar mass and fruit and due to the preventive measures taken, the best possible result is achieved, which, through deposit of essential mineral elements in the grapes and careful vinification, is later reflected in the wine.
On most of the wines, the second fermentation is carried out in barrels
The organic cultivation of the vines and the wine preparation are controlled by the CAAE organisation (Andalusian Committee of Organic Farming), which carries out frequent analyses. The total limited production of about 15,000 bottles (70%red, 25%white, 5%rosé) reaches national and international markets after between 3 and 24 months ageing as an annual wine (mono-variety and 'coupage') in bottles of 0,75 litres.