Apellation: D.O. Rías Baixas, Valle de Salnes
Viticulture : Typical galician arbour, traditional pruning between 9-11 buds.
Winemaking: After hand harvesting, cold maceration with skins occurs for several hours. Fermentation by indigenous yeasts in stainless steel tanks, pre-evacuated with CO2. Once finished, wine is kept for 3 months with lees before a light stabilization.
Pale yellow color; a nose reminding the ocean, salty and mineral, and a citric background. An extraordinary freshness in the mouth, vibrant and bright.
Perfect for all kind of fish and seafood, even the most intense. Also suitable for appetizers, salads and vegetables.