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 uses the same fruit as the skin-contact version, whereas this is direct pressed into tank before being transferred to the tinajas to develop. The fruit character shares that textured note of ripe pear and bright lemon citrus, but without the tannic structure. Nothing is added to the wines at any time except for low levels of SO2 at filling.