The perpetual oxidative ageing process is a traditional process that has been used in Spain from time immemorial, and become very popular during the Spanish golden age. It consists in extracting a 10% of the barrel volume two times per year to bottle it, and the rest is refreshed with wine from the last harvest that has been kept under the sun for 6 months in 16l glass demijohns. Viña Alondra´s barrels have been ageing wine since 1948.
The grapes come from organic farming (the farm got registered as organic this year, meaning their first certified organic wine will come out in two years) and have been hand-harvested on the family´s farm, who owns and controls the whole winemaking process.
Finally, all those efforts are rounded up by submerging the wine for a year. This makes this wine completely unique, as no other Spanish winemakers are doing so in freshwater (about 6 Spanish winemakers carry a similar process, submerging their wine on the sea).