We work a vineyard under a transfer regime in the Madrid town of Chapinería with an extension of 1.5 ha facing south-east. The grape varieties that exist are a mixture of red grapes (mainly Garnacha) with white grapes (airén and chelva) and pink grapes (teta de vaca). The soil is made up of decomposed granite and sand on the surface. The plants have an average age of about 60 years, with some vines over 90 years old. We carry out a night harvest manually at the end of August, taking advantage of the full moon. In the winery (our garage) we let the grapes rest for the next day so that they do not have excess heat and we tread the grapes with our feet in 400l tubs. We press manually and use old amphorae recovered from local peasants to ferment. We are guided by the lunar calendar to carry out racking and bottling. The materials we use are old amphorae, 54l demijohns and a 500l stainless steel tank. The wines are not corrected, nor is a single gram of sulfur added. They are spontaneously fermented grape juice with the yeasts of the vineyard itself. We begin to vinify in 2020 and 2022 will be our third harvest.