Grapes manually harvested in 20 Kg cases. Destalked grapes are macerated for 6 hours at 8ºC. The must is pressed and immediately racked. Fermentation takes place in stainless steel tanks for approximately 3 weeks at low temperatures to preserve the characteristic aromas. Musts from different varieties are fermented separately and later the final blend is determined by tasting.

Yellow straw colour with greenish hues, very bright. On the nose the wine has medium-high intensity with floral and fruity notes and fresh herbs. Citrus and creamy aromas typical of Albariño, combined with green apple characters from Treixadura; with herb, balsamic and gently smoky notes from the aromatic Loureiro. On the palate the wine is fresh and balanced, with well integrated acidity and full fruity flavours. Minerality and zesty citrus notes on the finish cleanse the palate… ready for the next sip.