An orange wine made from the indigenous variety Parellada, from 40-year-old vines planted on clay-limestone soil at an elevation of 337 meters. It is organically farmed with ecological certification, and the harvest is done by hand at the optimal ripening moment. In the winery, the grapes are sorted, destemmed, and crushed, then macerated for two weeks with their skins in stainless steel tanks. Fermentation occurs with native yeasts, and the wine is left on the lees for a period. Finally, it is bottled without filtering, fining, or the addition of sulfites.