From 23 hectares of vineyards between 17 and 100 years old, located at an altitude between 400 and 750 meters above sea level with granite soils, very fine sands and the presence of quartz schist. Training systems: goblet and double cordon. Godello, Albariño, Doña Blanca, Treixadura.

  The grapes were destemmed, pressed, and settled. Vinification was done in batches according to the variety and the plot of origin. Spontaneous fermentation took place in demi-muids, 12,000 and 24,000-liter foudres, and 7,000-liter egg-shaped concrete tanks. Aged for 8 months, partly in 600-liter French oak barrels and 1,200 and 2,400-liter Austrian foudres, and partly in 700-liter ovoid concrete tanks for natural stabilization.