From 3 parcels in Sanxenxo in the Val do Salnes. The vines are all 25-45 years old, trained in the pergola method, and planted on sandy, stony soils over granitic bedrock.

The grapes were harvested by hand, sorted, and foot trodden. The juice began fermentation on the stems and skins for two days, then the juices were transferred to a single 90-year-old chestnut barrel where it finished fermentation and rests on the lees for 9 months, with weekly batonnage for the first 3 months. Bottled without fining or filtering and with only a small addition of sulfur.