Organically (with some biodynamic practices) farmed grapes grapes from 2 plots over sandy saline soils. 50% Moscatel de Alexandria (Salinas de la Mata Natural Park in Torrevieja) and 50% Malvasia (Puerto de la Harina Estate). Manually harvested in July/August, table selection, indigenous yeast fermentation in stainless steel with 30-days skin contact. Aged on the lees for several months after harvest in the same tanks, before being bottled unfined, unfiltered, and zero SO2. Annual production is around 18,000 bottles.