Dionisio farms 20 hectares of middle aged vines and has done so following organic principles for many years. He also employs elements of biodynamics - especially the use of the lunar calendar. The soils here are limestone heavy (unusual for Valdepeñas) and yield wines that are structured and lifted. All of the wines are made in old Tinajas (clay amphora). This Airen/ Macabeo is whole bunch crushed & macerated on skins for 3 weeks in Tinajas, then pressed and transferred to Tinajas where it rests on its lees for 10 months. Nothing is added to the wines at any time except for low levels of SO2 at filling.