This wine is produced from a hillside, single vineyard, Miranda Aurosa, which has sandy and granite soils. The vineyard is worked in the same way as vineyards have been for generations, enriched with clam and cockle shells. The vineyard follows the Galician tradition of using granite posts (like a goalpost) with vines trained onto overhead pergolas. This elevated training regimen allows drying, ocean breezes to enter the canopy helping to evaporate excess moisture and minimizing disease pressure.
All of the fruit was harvested by hand into 20 KG boxes during the middle two weeks of September. The grapes were destemmed followed by a 24 hour cryomaceration with dry-ice prior to pressing. The grapes are very gently pressed by bladder press, essentiality to only break the skins obtaining the most aromatic, free-run portion of must. The must is settled for 36 hours prior to fermentation in stainless steel at 67° F for 22 days. After alcoholic fermentation the wine is clarified by gravity and racked to clean tank for aging for 3 months on fine lees, with weekly stirring.