From 30 year old vines planted on grantic slopes ten miles from the Atlantic ocean in Pontevedra.

Fermented with native yeasts in stainless steel with full malolactic fermentation, aged on the lees for 12 to 18 months in vats.

This is organically farmed in the fields and was raised in stainless steel in the cellar to preserve a sense of freshness. The nose shows sea spray, citrus, stone fruits, and a bit of white stone minerality. The palate is moderate in weight with the character of the sea enjoined to white stone fruits and a lemon and lime flavor set.