D.O. Ribeiro, Spain - 90% Treixadura, 10% Godello and Albariño. Rigorous control in vineyard to select the Treixadura, Godello and Albariño with greater maturation potential; Manual harvest in 15kg plastic boxes. Immediately transported in an isothermal van, the grapes are subjected to temperature control by being placed in a refrigerated room at 7ºC for 12 hours. Selection in vibratory table. Pressed pneumatic whole grape. Separation of musts. Fermentation at 16ºC for 20 days. Rest on deposit for 10 months, 6 of them on their lees with removed newspaper. 8 to 11 months bottle until going to market
