Selection in vineyard and manual harvest in boxes of 20 kg of the three varieties separately. Cold maceration (10ºC) of the Albariño and fermentation in a 2,500-liter French oak vat. Aging on lees in wood for three months, using the batônnage technique. Subsequent mixing of the Albariño with the Caiño blanco and Loureiro varieties. Aging in deposit for another three months. A single, gentle filtration. Bottling and resting for six months before its release on the market.
Wine made in wood, but with great respect for varietal aromas, the ripe fruit stands out, which are very subtly accompanied by spicy and dried fruit aromas. In the mouth it is widely expressed with a marked mineral character and deep unctuousness. A consistent target.
White meat, Blue fish
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