It was born from the concern of a winegrower from Sanxenxo, a business entrepreneur who, seeing the evolution of the Rías Baixas D.O., decided to invest in this business network, moving from the domestic winery at home to developing a modern winery with advanced oenological technology, capable of transforming that delicate treasure, the Albariño grape, into an aromatic, fresh, and elegant wine that satisfies the most delicate and demanding palates.

The grape harvest was always a time to come together for this type of field work, with children and grandchildren. Starting the winery, spending time together creating a wonderful wine that would later be sold to well-known bars and local residents.

The concept would later gradually change, increasing production and making use of new technologies, without losing sight of the foundation.

Made with our the Albariño grapes from estates planted more than 25 years ago, hand-picked into boxes of approximately 18 kilos, after passing through the sorting table and destemming, they are cooled and then transferred to a tubular exchanger. They rest for 12 to 24 hours in macerators, where the juice is in contact with the skin. The must is then drained and cold-set, removing coarse elements. It is then brought to a temperature between 16 and 18 degrees Celsius, fermented with a previously selected fermenter. Once fermentation is complete, it is decanted and kept on the fine fermentation lees for two months, stirring periodically. It ends with racking. It is then allowed to settle for a while and filtered before cold-setting in isothermal tanks. After 10 days, it is passed through a microfiltration cartridge and bottled.