This Albariño comes from the trellises and vine arbors. Once harvested, the grapes are processed in cellars for less than 3 hoursafter being harvested. The maceration is cold. It should be taken into account that it starts with tear musts that have been obtained with a light pressing. Fermentation takes place in stainless steel tanks , always with controlled temperature. Later, the wine is aged on the leesfor approximately one and a half years. As a finishing touch, the wine is cold stabilized and then bottled , and its elaboration process and its estate origin give it that distinguished character so typical of single estate wines.