Aromas of lemon peel, green apple, almond, sea spray, and crushed granite lead the nose. The palate is light-bodied and taut, with high acidity, subtle flor-derived savor, and a long, stony finish.

Iago Garrido founded Fazenda Augalevada in 2008, a former professional footballer who bought and rebuilt abandoned granite terraces in Galicia. A 2014 experiment burying an amphora of Treixadura led him to flor aging, which now shapes much of his range. He farms organically and biodynamically and works to bring neighboring growers along with him.

Parcela Eiravedra sits in the town of Xil, roughly three kilometers from the ocean, on granite bedrock with granite topsoil mixed through clay. The vines are around sixty years old, an old biotype with small clusters and small berries. Fermentation is natural in old oak at low temperature, followed by ten months in ancient 500 to 600 liter barrels, partly under flor, then bottling unfined and unfiltered.

Pairs well with oysters, grilled sardines, shellfish, octopus, roast chicken, and salty aged cheeses.

Serve chilled but not overly cold. Drink now or cellar short term for added texture.