Seafood, fish, sushi, pasta, white meat.

This classic Albarino shows straw yellow with greenish reflections. It is clean on the nose good intensity, fresh, aromas of citrus, pear and crisp apple fruit with hints of floral notes. Tasty, balanced, fresh, cheerful on the palate; well-balanced and very food friendly.

Mild all year-round, particularly in summer. Mild temperatures in the summer allow the grapes to ripen slowly, thus maintaining all the aromas of the varieties as well as a significant level of acidity, both necessary for producing fresh fruity wines.

DO APPELLATION OF ORIGIN: Rias Baixas.
SUBZONA SUB ZONE: O Rosal.
VARIETY: Albarino, Treixadura, Caino, Loureiro y Godello.
FERMENTATION: In stainless steel vats.
WINERY OWNED VINEYARDS: Vilachán. Tomino; Pontevedra. 90 ha.

The vineyard is located in Vilachán (Tomiño-Pontevedra), at 42 degrees North, 8 degrees 46' West at between 200 and 350 m above sea level. It is situated 3 1/2 km from the river Miño and 10 km from the Atlantic Ocean. The vineyard is on a south facing slope between the rivers Bravos and Pego.

This wine contains a blend of varietals of the different zones of Rias Baixas, mainly Albarino, Treixadura, Caino, Loureiro and Godello from Rosal, Salnes, Ulla and Condado. Harvest separately and manual of the different varieties once the grape has reached its optimum point of maturation. Crushed, destemmed and cold macerated. Fermentation at controlled temperature, variety by variety, after having the wines of the different finished varieties, they make the blend.

Founded in 2000, he estate is located in Vilachán in Rias Baixas. Its altitude above sea level ranges from 200 to 350 m. The distance to the Atlantic Ocean is only 10 km. It is a south-facing slope. The south orientation guarantees good sunshine, which contributes to a perfect ripening of the grapes. The estate is comprised of 230 acres of vineyards. Only the best plots are used in the production of Blanquito. All grapes are manually harvested at the optimum point of maturity. The grapes are crushed, destemmed and cold macerated prior to fermentation at a controlled temperature stainless steel tanks.

The sandy granitic soil makes it possible to obtain very fine wines, fully capable of highlighting to the maximum the aromas inherent in the varieties.