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 fortifying to 15% ABV with neutral grape spirits, this Palo Cortado Viejo spends 50 years in a solera of one single 350 liter cask, under both biological and oxidative aging. Gradually, through decades of evaporation, the alcohol has concentrated to 20% ABV. 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. Sulfur dioxide was not added at any point. It is bottled unfiltered and unfined.