The winemaking process of this Albariño is quite unique, as it benefits from three types of vinification: maceration of 1/3 of the grapes at low temperature (11 ºC), whole bunch pressing of another 1/3 of the grapes and direct pressing for the third part of them. Alcoholic fermentation takes part in stainless steel vats during 10 to 15 days at controlled temperature looking for the terroir typicity and the varietal expression.
Aromas of wet slate, apple and peach hint at corn. A bouncy, lifted palate shows mild citric acidity, while this tastes of apple and nectarine along with a sprinkle of sea salt. A steady finish holds onto its core acidity, but it's best to drink now.