Grapes come from the half-hectare Palomar vineyard, named after the large granite dovecote that overlooks it. It’s the oldest of the 40 small parcels which they farm. The Albariño vines date from circa 1850, and grow on their own rootstocks. The only one of his whites that sees any wood, it’s fermented in large oak foudre, giving a slightly creamier mouthfeel but still keeping the bodega’s signature Atlantic minerality.

After hand-picking the grapes, fruit is destemmed, the hand selected berries are slowly, gently pressed then fermented in a single 22 hectolitre Vosges oak vat. It's 6 months on gross lees and then racked and put back into vat on fine lees for a further 3 months, and malolactic fermentation takes place in vat.

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