||Grapes are sourced from our Pazo de Barrantes estate, surrounding the winery in the D.O. Rías Baixas, Galicia. (Spain)
||Manual harvest in boxes from September the 26th to October the 4th.
||Once in the cellar, these grapes are fist carefully de-stemmed and then gently pressed. This process helps extract the maximum aromatic potential from the grapes. The grape must is fermented in temperature controlled, stainless steel tanks for 30 days after decantation of the juice’s small inner particles. Fermentation takes place in absence of the grape skins. The albariño grape juice is left in contact with its lees for three months in the pursuit of texture and density.
||4 months in stainless steel deposits, then 2 months in bottle.
||Its aromatic intensity and texture let us go beyond seafood and fih.