An original wine made from the Malvasia de Sitges grape variety fermented with indigenous yeasts in a 175-litre barrel.  Once fermented it is not decanted into any other container but is instead left to rest for a period of thirty-two months, during which it develops a thin superficial film (flor) of yeasts in an undisturbed static ageing process. It is then finished in the bottle over a period of sixty-five months.
A Mediterranean grape variety that is unlike any other, cultivated from a massal selection taken from the vineyards of the old Sitges Hospital vineyards. An exceptional variety that retains an unusually high degree of acidity while acquiring unique levels of ripeness, passerillage and botrytisation.