Bodega El Borujo, sweet, Grade 17, D.O. Güímar Valley, Moscatel de Alejandría variety.
Destemming, pedicle maceration for 24 hours and light pressing in a pneumatic press. Static cold racking for 24 hours, transfer to a used 225-litre barrel and spontaneous fermentation with its own yeasts without temperature control. It remains with its own fermentation lees for 12 months. Bottling is done without clarifying or filtering, so they may appear slightly cloudy.