From three parcels on clay soils, primarily Albariño with the rare and nearly extinct Caiño Branco added for acidity, and a bit of Loureiro for fruit and spice. Grapes were hand-harvested and whole-cluster pressed immediately before undergoing fermentation and lees-aging in stainless steel tanks, stirred regularly only for the first three months. The delightful finished wine has a light filtration and minimal added SO2. Drinks very crisp and refreshing, with a hint of salinity.