It shows the great union that exists between both varieties. Since the Verdejo provides aromatic intensity and the Sauvignon Blanc variety gives more typicity and complexity. Maceration with skins for 2-3 days, with subsequent pressing and settling naturally for 48 hours. Alcoholic fermentation lasts around 30 days, with maximum temperatures of 24°C in stainless steel vats. Alcoholic fermentation occurs naturally. It is bottled with very soft clarification and filtration.