Origin of the name: Latin word that refers to the city of Santiago de Compostela, which is 10 km from the winery.
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.
1.5×2.70 planting pattern. Production per hectare: 8000 kg.
Altitude: 250 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.
Total production: 12 000 bottles.
Tasting notes: limpid, bright pale yellow colour with slightly greenish reflections. Medium aromatic intensity with varietals and white fruit aromas (apple and pear). Well-balanced, slightly acidic, with good persistence and a slightly bitter aftertaste of fruit, which is a characteristic of the 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
Box of 6 or 12 bottles