Pérez' vineyard in pago Carrascal harvests Palomino grapes in five passes between August and September, each with varying ripeness levels. The first pass is utilized for distillation, the second for the white wine El Muelle, the third for Fino La Barajuela, and the last two for Oloroso and Raya types. Barajuela grapes are aged in the sun for several days, and musts are spontaneously fermented in old wooden barrels, resulting in a single vintage sherry with 15% alcohol content without fortification. Caberrubia is a blend of different vintages of La Barajuela, making it distinct from traditional sherry as it is not aged in a solera but instead assembled like Champagne. The first release was in 2017, and Saca II was bottled in March 2019.

Saca VII is a blend of 17 botas from 2017, 2018 and 2019, supplemented with small amounts from previous harvest years. The aim for this bottling: to emphasize the native character of the wine, with roundness and concentration. This, however, without losing the elegance and finesse of previous bottlings. Grapes are planted on the albariza Barajuela of the El Corregidor vineyard, in the middle of Pago Carrascal.