Selection of “yolk” musts from the Sierra de Montilla, fermentation in stainless steel tanks at a controlled temperature. No aging in boots. I slide and rest in Tinajas for approximately 8 months. With a selection of Mostos from the Sierra de Montilla, we spray our traditional jars, and let stand until spring, where the flower veil acquires its greatest presence. 8 months of biological aging make this jars its uniqueness and quality. After this period of rest and observation in jars, we select, from the most suitable, the wine from the top. The “flower” that forms on the surface of the jars also provides a slight touch of nuts and highlights its Montillano origin.