The grapes for this wine come from a dry farmed vineyard located in the hilly area of Chiva (halfway from Valencia to Utiel-Requena wine region), the soils are clay and gravel. It is a joint project between Alberto Pedron of Sentencia Winery and a local restaurant Las Bairetas (owner of the vineyard).

Natural winemaking, destemmed grapes are foot treaded, fermentation on skins (and some stems, too) for 6 weeks, afterwards it’s been aged on lees in a stainless steel tank for 9 months. 2017 was the first vintage of this wine with only 600 bottles made.

No fining, clarification or additives except a small amount of SO2 during bottling.