Origin of the name: name of the first vineyards owned by the family. 

Grape variety: Albariño 100%.
Vineyard: 34 years old. The vineyards are trellised and pruned in the single cordon tradition. Shallow and slightly acidic granitic soils with sandy texture. No sulfur is used.
1.30×2.80 planting pattern. Production per hectare: 8000 kg.
Altitude: 280 m.
Harvest: Manual in boxes of 15 kg. Subsequent manual selection of the best grapes on a table.
Winemaking: cold pre-fermentation at 8ºC with dry ice for 6 h to
24 h using the automated fermentor Ganimede (which gives more aromatic, rounded, and smoother wines). It is a non-oxidative atmosphere maceration, whereby sulfur is not required. Natural settling. Native yeasts (leaven is prepared). Alcoholic fermentation for 18 days at 17ºC and partial malolactic fermentation.
Aging: 3 months on its fine lees.
Total production: 18 000 bottles.
Tasting notes: bright and pale yellow colour with greenish hues. High aromatic intensity of white and citrus fruits (grapefruit peel). Slightly acidic, fresh with medium persistence and a slightly bitter aftertaste, which is a characteristic of Galician grape varieties. 
Food pairing: on its own or with all kinds of seafood, pasta and rice dishes, white meats, fresh fruits and nuts.

Alcohol: 12.5% vol.
Temperature of service: 10-12ºC


75 cl

Box of 6 or 12 bottles