The 2020 Albariño was hand-harvested into 18-kilo bins over the second half of September. Clusters were sorted in the vineyard. The grapes are handled gently and undergo a very slow and low intensity pressing averaging about 4 hours. Once separated from the must, the juice is fermented spontaneously by indigenous yeast with care in temperature controlled stainless steel tank. Two weeks after the fermentation is complete, the wine is separated from the lees and transferred to remain only on its fine lees where it is aged for 7 months with pump-over every 15 days. Malolactic is controlled and only partial. 13.5% Alcohol – 3.1 pH.