Textural style. Fruit was from a vineyard in Seville East. Hand-picked fruit was destemmed and left in press overnight to extract some colour, flavour and phenolics. Juice then went into old barrels for fermentation. Some barrels inoculated with aromatic yeast while some were left to ferment naturally. Left on full solids after ferment for 4 months in oak. No fining. Single filtration before bottling.