Their vineyards boast ancient gobelet-trained vines, aged between 50 to 100 years. Due to the steep slopes, mechanical intervention is impractical, prompting all tasks to be meticulously executed by hand, with horse-drawn plowing. Relocating to an old co-op in El Tiemblo in 2010, they've since crafted wines there, inheriting concrete tanks and clay amphoras. Utilizing native yeasts, their wines undergo extensive maceration, even among whites, yet never veering into over-extraction. Barrels, aged and neutral, are exclusively used, regardless of prolonged aging. Filtering and fining are eschewed, with only a minimal dose of sulfur added at bottling. Their expansion has been significant, currently spanning over 15 hectares.
