Natural wine that comes from organic vineyards harvested by hand from the Garnacha, Tempranillo, Cabernet Sauvignon and Syrah varieties. The most remarkable thing about this wine is that it has been made with Super 4 fermentation. This ancient fermentation technique consists of leading the must until it reaches 4 degrees of alcohol. This can be achieved by mixing it with distilled spirits or finished wine. At Jordán de Asso we mix 70% must with 30% wine to obtain the 4 degrees. Why are we doing this? In this way we manage to select the yeasts naturally present in the skins, eliminating those species that produce more volatile acidity such as Kloequera Apiculata but preserving the beneficial species such as Sacharomices Cerevisae. Therefore, we manage to work with the native yeasts, which gives the wine greater complexity and typicity, but at the same time we limit any organoleptic deviation. This wine has been aged on lees for two months. Without filtering and without added sulphites.