It shows the great union that exists between both varieties. Since the Verdejo variety gives us aromatic intensity and the Sauvignon Blanc variety gives more typicity and complexity. Maceration with skins for 2-3 days, with subsequent pressing and settling naturally for 48 hours. Alcoholic fermentation lasts around 30 days, with maximum temperatures of 24°C in stainless steel vats. Alcoholic fermentation occurs naturally. It is bottled with very gentle clarification and filtration.