Year of fundation:: 1999
Average annual production:: 180.000 bottles
Processing zone:: Jerez
Ageing:: The wine rests ordered according to their different degrees of aging
Aged for an average of 4 years.
The fermented wine is added wine alcohol until it reaches an alcohol content of up to 15% Vol., and it undergoes a biological ageing under a film of flor yeast in old American-oak casks following the traditional ageing system of Jerez, soleras and criaderas.