Over-matured grapes from selected vineyards of the island at an altitude of 100 to 300 meters. Vinification: After crushing, skin contact for 12 hours. Must extraction in the traditional way in a hand press (strofilia). Clarification and fermentation with indigenous yeasts at 18˚C. Final fermentation and maturation of the wine in oak barrels of different capacity and aged for at least 12 months. Bottled unfiltered.