From forty-year-old vines planted on grantic slopes ten miles from the Atlantic ocean in Pontevedra. Fermented with native yeasts in stainless steel with full malolactic fermentation, aged on the lees for twelve to eighteen months in vats. 2500 cases produced.

100% Treixadura, hand-harvested; cold maceration is followed by fermentation at low temperatures in stainless steel. Aged in stainless until bottling the following summer. Fresh, vivid, and bright on the palate, with notes of exotic fruits and a beautiful minerality. Lovely purity of fruit; a touch...

The Guitians were the first in Spain to age their Godello on the lees, with weekly bâtonnage for 4-6 months.

80% Aragonez (Tempranillo), 15% Alicante Bouschet, 5% Cabernet Sauvignon from vineyardswith an average age of 25 years, farmed biodynamically. Aged 48 months in new barrels with further maturing in stainless steel casks for 36 months. No clarification or filtering at bottling. Bottle aged 6 months...

100% Sousón (indigenous red varietal). All stainless steel. Fresh, light, beautiful, approachable red with notes of pepper and blackberry juice. Yum! 10,000 bottles produced.

100% Trexiadura that is unoaked, fermented naturally and bottled without filtration. 

Viñedo de Xoan is the original Benito Santos vineyard, planted in 1930-1932. It’s half a hectare in size, and located right next to the bodega, in Vilanova de Arousa. The vineyard is 500 meters from the Atlantic Ocean, and there’s always a particularly briny character to this wine. The vines are...

From a vineyard in Salnés; vinified in tank with minimal sulfur. The wine spends a few months on the lees before bottling.