During harvest, grapes are hand-picked in small baskets, directly pressed, and then spontaneously fermented with native yeasts in stainless steel at low temperature. After the grape musts are tasted and classified by the team, those with a particular structure are selected for oxidative aging as Olorosos, and fortified with neutral grape spirits to 17% ABV. This prevents the development of the flor yeast on the wine, so the wine ages exposed to the slow action of oxidation through the traditional system of criaderas and solera. This old oloroso is currently at 20% ABV through the process of evaporation, as is typical of very old Sherry wines. This rare, single barrel of Oloroso Muy Viejo has spent over 90 years aging oxidatively in solera. It is seldom topped up with only the oldest, finest Oloroso wines in their solera. Manuel Aragón runs the scales in the traditional way, moving the wine through the solera manually, without mechanical pumps, utilizing gravity and the traditional tools of the canoa, jarra, sifón, and rocíador. It is bottled unfiltered, with a light fining of egg-whites.