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 blend is whole bunch crushed & macerated on skins for 3 weeks, then pressed and transferred to separate tinajas where it rests on its lees for 10 months. The wine has lovely ripe pear fruits, the skins adding a pith-y tangerine element as well as a candied or burnt caramel note. Nothing is added to the wines at any time except for low levels of SO2 at filling. A great go-to orange wine that is easy to get on with and can sit in the fridge ready to be deployed at any moment.