Guanajuato, Mexico. 100% Macabeo from a parcel of 15-year-old vines planted on silty clay-loam soils. Grapes were destemmed, foot-crushed, and fermented and macerated on the skins for one month, before racking off the skins to rest for 6 months, on the lees, in the same amphoras before bottling. No SO2.