The 2019 Cruz Santa was produced with Vijariego Negro, the same grape called Sumoll in Cataluña that tends to produce pale, light and aromatic wines. The vineyard has clay-rich soils and sits at 440 to 500 meters in altitude, with vines that were planted 20 years ago and are pruned in a cordon de Royat method rather than the traditional cordón trenzado from the Orotava. The full clusters fermented in plastic bins with indigenous yeasts, and the wine matured in a used 500-liter barrel for 10 months. This is only 11.5% alcohol and has a perfumed and elegant nose, pungent with herbal notes reminiscent of a Chinon, with a medium body and very good freshness.