The entire harvest passed through an optical sorting machine, the first winery in Rías Baixas with this system, discarding grapes that did not meet the strict parameters. After cooling and maceration, the fruit was pressed in an inert atmosphere to prevent oxidation. After racking, the clean must be fermented at 15°C. A proportion of the tanks underwent malolactic conversion, resulting in a softer expression. The wine rested on its fine lees until bottling, suspended by periodic stirrings, imparting complexity to the wine.

An elegant, crisp and captivating Albariño full of ripe pear and apple, with hints of pineapple, quince and lemon peel through to a lively, fresh finish