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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 static settling in stainless steel. Spontaneous fermentation with indigenous yeasts in 600-litre barrels, 1,200 and 2,400-litre foudres, 700-litre ovoid concrete tanks, and 2,000-litre stainless steel tanks. No malolactic fermentation. Aged in the same vessels; the final stage in 12,000-litre stainless steel tanks on fine lees.