Single plot with 20-year-old vines facing west and clayey soils with boulders. 100% Godello.

After destemming, the grapes are transported by gravity to stainless steel tanks, where they remain cool for 24 hours. The pressing process then takes place, and the must remains in the tank for another 24 hours for natural settling. Following this process, the must is transferred to 500-liter French oak barrels, where fermentation takes place. It is aged for 12 months in French oak barrels, 80% of which are new.