With Eixe, Jesús and Curro are journeying further afield and into the Val do Sil of Valdeorras. The grapes come from 20-year-old vineyard planted with Merenzao, Albarello, and Mouratón on a sandy alluvial slate soil. It is co-fermented in fermentation bins with hold clusters being added as they ripen and left undisturbed until it is pressed and racked into old 500L French oak barrels.