Production
The grapes are sourced from pergola-trained Albariño vines, cultivated in sandy soils in the Salnés Valley. They are selected in the vineyard and hand-harvested into 20kg crates, then further sorted at the winery. The destemmed grapes are pressed, and fermentation takes place for around 15 days at 16-18ºC using wild yeasts. Partial malolactic fermenatation occurs, again with naturally-occuring yeasts.
Tasting notes
A fresh and bright Albariño with notes of stone fruit and orange blossom. Peach fruit with lightly tropical notes, hints of tangerine and mouthwatering citrus zest character on the palate. Dry and crisp on the finish.
Food match
A perfect match for all sorts of seafood and grilled vegetable dishes.
