Fun Facts:Ruben was born into a family of farmers but it wasn't until he finished his viticultural and oenological studies that they started making wines of their own.
He converted his family's 10h estate from organic to biodynamic, continuing the natural process into the cellar while applying the same practice to their cherries and olives
On the skins for 5-12 days depending on the variety. After a couple of days spontaneous fermentation begins with indigenous yeasts, and without moving the cap or stirring the wine it continues fermenting and aging in the tank until spring. The wine is pressed and moved into clay amphora for around a year longer aging. Bottled unfined, unfiltered, with zero SO2