Cerro Macho is their higher-altitude vineyard, and the 2019 3 Miradas Cerro Macho reflects it with much lower alcohol, only 12%, and a sharper personality but, at the same time, with more depth, complexity and overall quality with a stronger personality. The palate is pungent and saline, with a long, dry finish. This has changed, as it now ferments and ages under flor for 18 months in casks that had been used for Fino before. 1,200 bottles produced. It was bottled in April 2021.

The 2018 3 Miradas Cerro Macho has to be the finest of the bottlings in the 3 Miradas series so far. It has more depth, intensity and salty minerality that any of the other wines. It's very young and tender, and the effect of the aging under flor will be more evident after some time in bottle, but the wine is more marked by the soil, and it has that special sapidity only the best limestone soils are capable of. The 2018s are a lot fresher than the 2017s, and that is quite evident in this single-vineyard bottling. It was bottled earlier than in previous years, with the idea to release the wines with some bottle age at the end of 2019. 1,000 bottles produced.

Only two single-vineyard bottlings remain after the initial experimental vintage, and the 2017 3 Miradas Cerro Macho is the one vinified without skins (as a normal white) in concrete tinaja, where it matured with a veil of flor yeast for eight months. This is the one from higher-altitude vineyards that usually give the wine a more vertical character, fresher and more expressive of the limestone soils where the plants grow, but it comes from the very warm, ripe and early 2017 vintage. The wine has a more developed nose, it's aging faster, but it's a 2017 with less notes from the biological aging, because here the soil has a stronger voice than the veil, which sharpens the wine (which is great in a year like 2017) but does not lend as much aromas as in other 2017s. 900 bottles were filled in September 2018.

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.