Grapes from the Avia, Arnoia and Miño valleys. 86% Treixadura, 8% Albariño, 4% Caíño blanco, 2% Godello

Manual harvest. No destemming before pressing. Vinification separated by site, soil and altitude. 12-hour racking in stainless steel. Spontaneous fermentation with indigenous yeasts in 600-liter barrels of various uses, 1,200 and 2,400-liter foudres, 700-liter ovoid concrete tanks, and 2,000-liter stainless steel tanks. No malolactic fermentation. Aging in wood of various capacities, 1,200 and 2,400-liter foudres, 700-liter ovoid concrete tanks, and 2,000-liter stainless steel tanks. The final part of the aging process takes place in larger stainless steel tanks (12,000 liters) in contact with the fine lees.