Treixadura, Albariño, Loureiro, Caíño Blanco, Agudelo, and other native varieties are co-planted in a single parcel of 70-year-old vines. Co-fermented, then aged for around 16 months in oak, the result is a wine of remarkable complexity and oxidative finesse — aromas of bruised apple, white flowers, chamomile, lemon leaf, and sage, with a palate that is tensile, layered, and subtly saline. A wine with clear aging potential, whose evolution will further reveal its depth and precision.
