||Ribeira Sacra. Altitude between 300 and 700 meters. Exposition: nothwest and southwest.
|Composition of the land
||Fragmented slate soil, with differences between them in terms of quantity of sand and gravel.
||Harvest was conducted by hand using 10 kg cases, separating plots then in cold-storage chamber at 2°C during 24hours.
||After harvest grapes are de-stemmed. Cool pre-fermentation during 4 days with daily pump-overs. Alcoholic fermentation led by yeast from each vineyard. Complete malolactic fermentation. Clarification with albumin and filtration.
||20 months on its lees. 1st, 2nd and 3rd year 300l French oak barrels. Then 12 months in bottle.