The 2016 3 Miradas Cerro Macho comes from old head-pruned vines of Pedro Ximenez. The full clusters were pressed and the juice fermented with ambient yeasts in concrete amphorae (traditional in the region) where the wine was kept under flor for eight months. All the wines had the same vinification and élevage (each plot fermented with and without skins) to try to show the differences of the varying terroirs. At this time, the wine from the higher altitude vineyard vinified without skins seems to be the more vertical and complete of the collection. This is more about the limestone with chalky sensations. Only 700 bottles were filled in July 2017.