This wine offers us an extraordinary aromatic journey that begins with a remarkable character of ripe fruit in which sharp aromas of stone fruits such as ripe peach and pear stand out, linked with soft notes of sweet quince and delicate floral memories. At the same time, along with this obvious fruitiness, there is the subtle aromatic contribution of French oak with seductive hints of Catalan cream, fine vanilla, freshly baked bread and light smoky aromas that give it greater complexity. It fills our mouths with its remarkable power and body. Albariño and Caíño come from plots with lower altitudes, that is, with higher humidity and warmer temperatures, which means an earlier harvest and therefore both higher concentration, lower acidity and more body in the wines. This Albariño is the one that is harvested earlier, between September 11 and 18, and the Caíño is the last variety to be harvested, between September 21 and 26, being the latest. The Loureiro comes from our vineyards of higher altitude and lower humidity, cooler, causing a slower maturation which gives us a lively Loureiro with intense aromas and softness on the palate. Harvested on September 19 and 20. It is advisable to oxygenate the wine before tasting it. It is a wine that can evolve positively in the bottle for at least six more years. Optimum temperature for consumption: 12 ºC. Due to its great creaminess and depth, it pairs with a wide variety of dishes, from baked fish to white meat, including rice dishes, pasta and even foie.

This wine offers us an extraordinary aromatic journey that begins with a remarkable character of ripe fruit in which sharp aromas of stone fruits such as ripe peach and pear stand out, linked with soft notes of sweet quince and delicate floral memories. At the same time, along with this obvious fruitiness, there is the subtle aromatic contribution of French oak with seductive hints of Catalan cream, fine vanilla, freshly baked bread and light smoky aromas that give it greater complexity. It fills our mouths with its remarkable power and body.

Albariño and Caíño come from plots with lower altitudes, that is, with higher humidity and warmer temperatures, which means an earlier harvest and therefore both higher concentration, lower acidity and more body in the wines. This Albariño is the one that is harvested earlier, between September 11 and 18, and the Caíño is the last variety to be harvested, between September 21 and 26, being the latest.

The Loureiro comes from our vineyards of higher altitude and lower humidity, cooler, causing a slower maturation which gives us a lively Loureiro with intense aromas and softness on the palate. Harvested on September 19 and 20.

It is advisable to oxygenate the wine before tasting it. It is a wine that can evolve positively in the bottle for at least six more years. Optimum temperature for consumption: 12 ºC.

Due to its great creaminess and depth, it pairs with a wide variety of dishes, from baked fish to white meat, including rice dishes, pasta and even foie.