Extended lees aging was cornerstone of these wines, with their solid foundations of umami-rich flavors and muscular structure. Honorio combines that tradition with the more modern technique of concrete vat fermentation. The wine spends a total of 16 months on the lees, 10 of them in cement tank. After then the wine is transferred into French oak barrels, 80% of which are 2nd and 3rd use. The wine recalls qualities more akin to mature white Burgundy than white Rioja, with rich flavors of brioche, butterscotch and ripe pears.