It is a selection of the oldest vines of the parcels of Llanos Negros. It’s a late harvest, grapes are raisined on the vines. They are selected both at harvest and once in the cellar. It’s de-stemmed and cold macerated for 14 hours and then gently pressed. No racking at this stage so the must goes directly to ferment on its own yeast. Once fermentation stops naturally, it’s racked with its lees to French oak barrels of 500 liters where it remains at least 12 months. Finally it’s clarified and filtered for bottling.

El Malvasía aromática dulce esta repartida en todas las zonas.