The company began producing wine in 2006, focusing exclusively on native grapes, selecting only the finest vineyards for their exposure, soil, and age. I work primarily with old vines, between 40 and 50 years old, which, in my opinion, are best suited to providing that extra something during the production process. I cultivate the vines using traditional methods, using minimal mechanical intervention and green pruning to avoid stressing the plants. For health protection, I use only natural products (copper and sulfur). In the cellar, I use almost exclusively concrete containers, as well as large wooden barrels for aging the superior wines. I try to intervene as little as possible in the winemaking process, accompanying the wine's evolution without forcing it. All of its wines are recognizable for their elegant style, where the balance of aromas and flavors is the ultimate goal. On the palate it is smooth and harmonious, without "peaks" of acidity, tannicity or other organoleptic characteristics present in the wine, this is its secret that all enthusiasts agree on.