Since 2003, 'el Palomar' has been made as a single vineyard wine. Adjacent to the Zarate winery, it's just half a hectare of more than a century-old ungrafted Albari̱o on shallow granite soil. The roots drill right down into the rock looking for nutrients, and struggle to yield 44 hectolitres to the hectare. De-stemmed, the hand selected berries are slowly, gently pressed then fermented in a single 22 hectolitre Vosges oak vat. It's 6 months on gross lees and then racked and put back into vat on fine lees for a further 3 months, and malolactic fermentation takes place in vat. 2600 bottles, bone dry, 13.7% a/v, 26 mg/l free SO2, 6.9 g/l total acidity, pH 3.3.