From the R�as Baixas sub zone Val do Saln�s, Planted in 1980, these 40 years old Albari�o vines are dry farmed and are grown in deep granite 'Xabre' soils in the Castrelo district. This is a stunning congruous 3 hectares plot perched at a mere 25 meters above sea level alongside the Atlantic Ocean.
Harvest takes place in the early morning hours to retain maximum aromas and freshness. Destemmed and soaked on the skins briefly before going into press and is then fermented with its own native yeast in Slavonian oak foudres where it then rests under the lees for 18 months before bottling. Nothing but SO2 added at bottling.