El Cántaro this wine is essentially a field blend of several grapes and made with respect to the way the farmers used to make their wines back in the old days. Everything is farmed according to organic principles (although they are not certified). 80% destemmed, open top fermentation for about 5 days without temperature control, aging in stainless steel for about a year. About 20ppm added SO2. 35% Almuñeco (the old name for Listán Negro on La Palma) 30% Listán Prieto, 25% Negramoll, 10% Albillo Criollo all from a single parcel. 2018 was the first vintage for this particular cuvee and she made 1200 bottles.