Produced by Raúl Pérez in the Ribeira Sacra, it is a single-variety wine made of mencía grapes from vineyards of around one hundred years old, planted in one of the steep terraces of the Sil river canyon in slate and granite soil. With a manually executed harvest, the wine vinification process is carried out in the traditional way: stepping on the grapes and fermentation with indigenous yeasts from the same vineyard. The wine is aged for a year in oak barrels.
