Selection of grape in the vineyards and handmade harvest made in 20kg cases of the three varieties separately. Then it is the cold maceration (10ºC) of the Albariño grape and fermentation in 2.500 liter French oak barrels. The wine is aged on its lees for three months, using batonnage technique. After that, Albariño is blended with Caiño Blanco and Loureiro grapes. The wine is aged in stainless steel tanks for two more months. An only one and soft filtering takes place. Finally, it is bottled and rests for six months prior its distribution.