100% Viura—an indigenous variety here—from biodynamically farmed vineyards, She is always the first to harvest, usually around the 3rd week of September, and she decides when it's time by tasting the berries. Minimal treatments are "easy," says Sandra, thanks to the ferocious and non-stop wind in these vineyards. The grapes are 100% de-stemmed and 90% is made in tank; 10% is made in French oak. All is kept on the fine lees until bottling.

On the nose, the wine is very floral with slight "toasted" notes. There is a silky aspect ont he pallet with big acidity which makes for a long finish.