We work a vineyard under a lease agreement in the Madrid town of Chapinería with an area of 1.5 ha facing southeast.

The grape varieties grown here are a mix of red grapes (primarily Garnacha) with white grapes (Airén and Chelva) and pink grapes (Teta de Vaca). The soil consists of decomposed granite and sand on the surface. The vines are on average 60 years old, with some over 90 years old. We harvest by hand at night in late August, taking advantage of the full moon. In the winery (our garage), we let the grapes rest overnight to avoid overheating and then foot-treat them in 400-liter vats. We press them manually and use old amphorae, recovered from local farmers, for fermentation. We follow the lunar calendar for racking and bottling. The equipment we use includes old amphorae, 54-liter demijohns, and a 500-liter stainless steel tank. The wines are not corrected, nor is a single gram of sulfites added. They are grape juice fermented spontaneously with the yeasts from the vineyard itself. We began winemaking in 2020, and 2022 will be our third harvest.