Handmade harvest in 20kg cases of Sousón, Brancellao and Caíño Tinto grape varieties, all of them from our own vineyards located in O Rosal valley over a fault of metamorphic schist in contact with granite. Grape selection table in the winery, pressing and destemming before entering in stainless steel tanks. Maceration and alcoholic fermentation are made under a controlled temperature of 25ºC for about fifteen days. Emptying out of the tanks and malolactic fermentation come next. Finally, a soft ageing in French oak barrels takes place.