Sourced from the Santa Mariña vineyard in the sub-region of Val do Salnes. The vines are some four or five kilometers from the sea on top a hill providing a clear marine influence in combination with sandy, granite soils. The fermentation is started with indigenous yeasts and is not temperature controlled. After fermentation the wine spends 12 months on its less in a stainless-steel tank. Prior to bottling approximately 15% of aged albariño is added to the blend. Ripe tropical stone fruits, floral like jassmine, white tea, vanilla and oxidation liked of sherry note. Blod and intense mouthfeel. Salivating acidity finishing with hint of saline and lingering after taste. Just like lemon sea salt.