Led by Eduardo Ojeda, it has been meticulously cared for over the past decade by Capataz Cabo, a Jerez man who works in Sanlúcar and one of the most famous cellar masters in the Sherry District.
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A feature that contributes to the individuality and unparalleled organic character of this wine (intense and steely notes of salinity on the palate) is the way in which the barrels are (re)filled, always with must from vineyards in Sanlúcar, almost to a tocadedos (within easy reach of the top)
- well above the usual 5/6 in the sherry region. In this way the yeast layer or "flor" (now really weakened by the age of the wine and lack of nutrients) in these casks is more reduced and can be maintained with those scarce refills. It still fulfills its function as a physical barrier against the oxidation of the wine, but in its reduced state it cannot be fully effective and therefore this manzanilla offers elegant oxidation notes and a nascent increase in alcohol content, above 16%.
