From selected vineyards of the Quiroga-San Clodio valley, crossed by the Sil and Quiroga rivers, at an altitude of 200-600 meters above sea level with three types of soils: Quaternary soils, soils on tertiary age deposits and Quaternary alluvial valley soils from the Paleozoic series. Godello, Treixadura and Branco Lexítimio.

Manual harvest in boxes of 18 kilos. Destemmed grapes and cold maceration at 6-8ºC for 24-36 hours. Free run juice bleeding, light pressing of the paste and settling for 30 hours. Subsequent fermentation at 12-24ºC for 15 days and aging in tanks on its own lees.

Production: 2.000 bottles.