2024 Technical Specifications

Grape Varieties 30% Treixadura, 30% Palomino, 20% Albariño, and 20% combined Godello, Doña Blanca, and Blanco Lexítimo
Region Ribeira Sacra
Soil Mainly granitic sandy soils, With some schist
Harvest Dates Early September 2024
Sites White vines co-planted among red varieties across nine vineyards in Amandi and Rosende
Fermentation Vessels Concrete tanks and new oak barrels
Pressing Method Pressed After Destemming And A Six-Hour Maceration
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 0.25 days
Oak Types New oak; wood origin unspecified
Sulfites 72.0 ppm
Contains Added Sulfites Yes
Production Volume 3,000 bottles
Bottles3,000
Production Details Practicing-organic fruit came from young and old vines stated as 6–110 years old at approximately 400 meters in Amandi and Rosende. After malolactic fermentation, the wine matured for seven months on fine lees in concrete, stainless steel and new barrels.

2023 Technical Specifications

Alcohol 11.5%
Grape Varieties Palomino, Treixadura, Albariño, Godello, Branco Lexítimo and Doña Blanca; proportions not stated
Region Ribeira Sacra
Fermentation Vessels Stainless-steel tanks
Natural Yeast Yes
Indigenous Yeast Yes
Production Volume 2,924 bottles
Bottles2,924
Production Details Manually harvested fruit from white varieties distributed across terraces around the Sil River. The wine matured eight months on fine lees, with a small portion spending eight months in barrel. Recommended serving temperature was 7–10°C.
Tasting Notes Vendor notes for the 2023 release: very fresh aromas; concentrated, broad-textured and fresh on the palate

2022 Technical Specifications

Alcohol 11.8%
Grape Varieties 30% Treixadura, 30% Palomino, 20% Albariño, and 20% combined Godello, Doña Blanca and Blanco Lexítimo
Region Ribeira Sacra
Fermentation Vessels Barrels and stainless steel
Bottling Date March 2023
Production Details Vinous Media reported six months of combined maturation after fermentation in barrels and stainless steel.
Tasting Notes Vinous Media on the 2022 release: herbs and green apple over pear, flowers and oak; creamy, lactic, rich, light, refreshing, persistent and savory

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