Top albariño made from ungrafted grapes from one vineyard.
Terroir, production method and ripening: The grapes are harvested by hand from 100-180-year-old vines from a 1-hectare vineyard. The soil is granite and the shelter faces south. The grapes are pressed in whole bunches, after which the juice is run into two old barrels made of French oak. The wine ferments spontaneously without temperature control and matures in the same barrels for 12 months on the lees before bottling. No malolactic fermentation.
Use: As a companion to seafood paella.
Description: A powerfully seductive scent, the fruitiness of which is flavored by the pleasant toastiness of oak. The dry taste is deep and the richness brought by the oak is elegantly integrated with the restrained fruitiness of the wine. Perceptible acidity carries the wine for a long aftertaste and promises the wine the potential of years of aging.