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Guímaro, DO Ribeira Sacra. Multiple vineyard plots aged 35–40 years on hillside terraces at varying altitudes and orientations. Granite, slate and sandy soils. 85% Mencía, 15% Brancellao, Garnacha, Mouratón, Negreda, Sousón, Caíño and others.
Cold maceration 4–6 days. Fermentation in temperature-controlled stainless steel tanks. Some tanks include whole clusters (with stems) depending on the parcel, with daily pump-overs. The wine remains in contact with its lees for approximately 6–8 months.



