The Albariño variety, synonymous with quality and one of the world’s best grapes, is the only kind we use in our winery.

We accompany a respectful and careful harvest with the latest techniques in vinification, which along with the conservation process, produce wines with personality from a winery driven by passion.

Our calendar is always the same as that of the rest of the Rías Baixas region, where the grapes are usually harvested between August and September, weather-depending, and the wine made over the subsequent year.

The finished product is a young white wine, fruity and with alcohol content of 12-14%, protected by the Rías Baixas Denomination of Origin.

The making of our wines follows a careful process. These are the steps:

1º Controlling the ripeness

The objective is to determine the optimum moment to begin the harvest. To achieve this, the probable alcohol content of the grapes is analysed as well as the overall acidity of the must.

2º Harvest

Once the programme for the harvest has been determined, the first grapes to be collected are those with the most controlled acidity and the lowest alcohol. The grapes are brought in in small batches which are immediately analysed and taken to the selection tables where a group of people take out those bunches which do not meet the requisite standard of quality. Next the stalks are removed and then the grapes pass through an exchange tube to reduce the temperatura to the required 7ºC before moving to the macerators. Without oxygen the grapes remain in contact with the must for a few hours to extract aromas. The objective of cold maceration is to extract the characteristic aromas of the Albariño from the skin cells. This stage is optional and is not always used.

3º The press

The purpose of this stage is to extract the must by exerting pressure on the grapes. This operation is usually carried out in the Rías Baixas by means of pneumatic presses.

 This stage is where we filter the must of the coarser elements. In the Rías Baixas this is normally done in a cold static machine.

5º Fermentation

This normally takes place in stainless steel vats at a controlled temperatura of around 16ºC.

Once the fermentation has finished the wine is separated as quickly as posible from its lees. Later the blending

and the coupage of the wines takes place.

7º Stabilisation of Tartar

The aim of this process is to eliminate tartaric deposits. This is  achieved by submitting the wine to an approximate temperatura of -4 ºC for 7 to 10 days. Afterwards the wine is filtered.

8º Bottling

Bottling normally begins in the middle of February. The wine is kept, in bottles, for a month before going on sale.