A “wine of unique landscape and energy”, as the Galician winery itself has defined it. The winemaker who created it, Paula Fandiño, comments that it is a white with “a very pure character, a touch of wild mountain and another of waves and sand. Rooted in granite, surrounded by forest and very close to that sea.”

This estate owned by Mar de Frades is a granite pyramid at 293 metres above sea level that dominates the Salnés and the Arousa estuary. On its northern slope it is home to a true vineyard sanctuary among forests. The four traditional white varieties of Galicia are grown there. The vineyard that gives rise to this wine is planted at an altitude of 134 metres in a valley on the northern slope of Monte Lobeira, among forests of pine and eucalyptus. This emblematic place provides protection to the vineyard and a substrate.

The 2019 vintage in the Salnés valley: high temperatures from the beginning of autumn, slowing down leaf fall. In December there was little rain. It was the driest winter since 2012; this facilitated rapid pruning and tying of all the vines. At the beginning of March, the first shoots of Albariño promised an early harvest. At the same time, wasps, ants, frogs, toads and other fauna emerged from their dormancy, a symbol of the beginning of spring. Monte Lobeira protected the vines from the strong winds coming in from the estuary. The thermal contrasts between day and night caused little flowering. The April rains arrived in June and, as a result, the setting of the grapes gave rise to smaller and less compact bunches. The rains ended with the beginning of ripening in Albariño. The summer was very hot, however, the degradation of the acids in the grapes was slow, giving rise to fresher and more Atlantic wines.
Finca Lobeira reached the aromatic peak of its ripeness on September 12, 2019, when all the bunches of the 4 varieties were hand-cut and placed in small boxes and transported by refrigerated truck to the winery.

The boxes of bunches are taken to the sorting table, where the final discard of unhealthy bunches is carried out, 7% of the harvest. The rest, as traditionally done in the area, go directly to the press without
destemming or maceration. The stems inside the press will act as a natural filter to produce a clean must, with hardly any ‘bubbles’, which allows it to be taken directly, without settling, to fermentation. This takes place in a stainless steel container with native yeasts for 15 days
at 15.5 ºC. Once finished, the coarse lees are removed, the container is covered and the resting stage on fine lees begins throughout 2020. In 2021, the ‘batonnage’ movement is carried out with the fine lees, stirring once every fifteen days, while during 2022, the ‘batonnage’ is intensified to once a week. The wine always remains in stainless steel tanks.

After a period of resting and decanting, in 2023 it is bottled until reaching its ageing time, resting at a controlled temperature in the winery chamber.