Trenzado takes its name for the traditional method of braiding vines in the Canary Islands so the limited land can be used to grow vegetables in addition to grapes. While this method is not commonly practiced with new vineyards, many of the oldest vines are en cordón trenzado. This cuvée is primarily old-vine Listán Blanco with a healthy dose of Pedro Ximenez grown in El Esquilón and another nearby site, Vidueño. These varieties are supplemented with Gual, Marmajuelo, Baboso Blanco, Albillo, Vijariego Blanco & Verdello from estate and purchased fruit. Apart from Vidueño, which has a hilltop, north-south orientation, all the site have northern exposure. After harvesting the grapes by hand they are brought to the cellar and partially destemmed. About 40% of the cuvée is fermented in concrete tanks with some whole clusters while the remainder is pressed and fermented in neutral 500L French oak demi-muids. Both fermentation are natural and last about three weeks. The wine is aged for 8 months in concrete and barrel before bottling.