• Godello, Dona Blanca, Albariño, Treixadura, Lado, Torrontes.

• Altitude: 450-650 meters.

• Hand harvested, 70% whole cluster, natural yeast co-fermentation in barrel, 40 day skin contact, 30% direct press with natural yeast fermentation in neutral French oak barrels.

• 8 months in 500L French oak barrels on lees, no battonage.

93+ points
"The one white here was produced with grapes from different old vineyards in different parishes of the village of Manzaneda (Soutipedre, Seoane, Langullo) within the Val do Bibei and is a blend of approximately 50% Godello, 25% Dona Branca and the remaining 25% a mixture of varieties, including Treixadura, Colgadeira and Palomino, etc. The current release is the 2018 Conasbrancas, from a very cold and rainy vintage, when they fermented 70% of the grapes with full clusters in plastic bins and the rest pressed and fermented in barrique. The wine matured in used 300- and 500-liter oak barrels for seven months with the lees but without bâtonnage. It has a characterful nose, with no oak whatsoever, very floral, with intense notes of pollen. The palate is terribly balanced, with pungent flavors and integrated acidity, effervescent and sharp, with a salty finish. The effect of the skins is quite subtle, and there's no visible color or tannin. Perhaps it has been polished by the time in oak. It has good depth and is quite complete. A fresher, more complete version of 2016? 5,000 bottles were filled in August 2019."
Luis Gutiérrez,
Wine Advocate
, May 14, 2020

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