Vines are grown at varying altitudes from 400 - 750 metres on sandy and clay soils, flecked with shale. The vines are aged between 14 and 100 years old. The region’s Atlantic climate, with an average annual rainfall of 700mm, mostly concentrated in the winter and spring months, helps retain freshness and acidity in the fruit.

The summer and autumn are drier, with a large diurnal range The grapes were hand picked into 10kg boxes and sorted in the vineyard, with each vineyard parcel vinified separately.

The fruit was cold settled for 24 hours prior to being pressed and racked. Fermentation using indigenous yeasts took place in a mix of sixhectolitre barrels, 12 and 24 hectolitre casks and seven hectolitre ovoid concrete tanks. The wine was then racked into a mixture of 600-litre French oak barrels and 1,200 and 2,400-litre Austrian oak foudres of various uses on fine lees. The second part of the ageing is performed in ovoid concrete tanks for natural stabilisation.

The wine was aged for a total of 10 months before bottling.

Tasting Note: This libation is a medley of olfactory complexities, from the zest of citrus to the fragrances of wild herbs and a captivating mineral quality. A striking acidity and wonderful creaminess from lees contact. It will surely continue to evolve over the next three years.

Origin: Galicia, Spain

Alcohol: 14.0%

Blend: Godello, Albariño/Alvarinho, Dona Blanca, Treixadura