This old vine Verdejo is from a plot planted more than 150 years ago on sandy and calcareous soil. These vines produce extremely low yields of astonishing quality, which are carefully hand harvested. As with his approach in the vineyard, Manuel's winemaking is as minimal intervention as possible, with little (if any) use of sulphur and a native yeast fermentation in French oak barrels. La Otea is then aged eleven months in barrels and another eleven months in stainless steel to develop its unique and precious character.