Laukote releases this wine as the first of the vintage every Spring. Fruit from certified organic younger vines are hand harvested and placed directly into the fermentation tank which is then sealed. Fermentation occurs with native yeast and without added sulfur over 15 days. Once the cap of skins and stalks sinks to the bottom of the tank, the wine is ready to be bottled. As the ancient stone fermenters in the basements of the nearby town Laguardia attest to, this is the traditional way of making wine in Rioja, before the Bordelaise methods were imported. The resulting wine has excellent fruit concentration while its soft tannins and bright acid encourage a light chill.