The Finca Mont Roig vineyard, is located in Spain in the province of Alicante, more precisely in the municipality of Pedreguer, near the alt de Benimaqía and Montgó where the Iberians developed the culture of the vine and the wine making. This is a reasoned and conscious project that carries the values of respect for the environment and biodiversity. The vines are located on a plot of 1.5 hectares in one piece and devoted solely to growing grapes. Access is via the Pou de la Pica path near the N-332 National Road. The vineyard was created by its current owners in 2013 from a small plot in which other adjacent plots have been added by successive purchases, until shaping its current physiognomy. In order to integrate the vineyard into the landscape, the dry stone margins in different parts of the land have been restored and the intervention is considerably reduced. The configuration of the clay soil, deep, with a high degree of limestone, the climate of the region, the orientation of the exploitation determined the choice of the variety to be planted. Chardonnay was chosen to produce a dry, fresh and unique wine. Two different types of grape are present, because the limestone and the degree of humidity vary according to the plots. Of the five sectors that make up the farm, 140RU types were planted in two sectors and Fercals types in the others. The planting frame was configured as a trellis, in rows of 2.60 meters and a distance between the stocks in each row of 1.25 meters with localized irrigation. The soil is fertilized with ecological products and natural fertilizers. The harvest is done by hand and kept until entering the cellar in refrigerated trucks. The aging of the wine takes place in the Cup cellar of Montanya S.L. in Planes (ES03828) and benefits from its bottler registration number (R.E..028318 / A). Once the harvest is complete and deposited in the cellar, the grapes are destemmed and crushed. The must is pressed in a pneumatic press, the extracted juice is placed in stainless steel vats at a temperature of around 15o so that the solid parts and the coarse lees are deposited at the bottom of the vat. Subsequently, the temperature is increased to start fermentation. No mechanical operation is performed, no inputs or sulphites are added in the aging of the wine.