Albariño and Treixadura bunches are hand-harvested and sorted in the vineyard. After crushing, the must begins alcoholic fermentation spontaneously with native yeasts in large format Stockinger foudres without temperature control. After fermentation, the wine spends 12 months of aging in the same Stockinger barrels on the lees (no stirring) where it undergoes spontaneous malolactic fermentation. The wine is then racked into Italian Nico Velo ceramic eggs, where it develops for another 12 months. Bottled unfined and unfiltered, with minimal sulfur at bottling.