This unassumingly small wine cellar in an old winery hides some very interesting secrets. Perched high above the River Sil, with a watchful gaze over its steep vineyards, many brought back from years of disuse with some still planted in their steep bancales (old Roman terraces), and it becomes apparent to anyone who meets Maria Jose Yravedra that she is consumed by the challenge. With energetic passion she is one part winemaker, one part ampelographer and one part warrior as she has made it her duty to discover the lost treasures within the wilds planted along the Sil, categorizing them and cultivating the best quality wines she can from their weary travels. Focused mainly on two hectares of vineyards based on local varietals like Mencia, Merenzao (Trousseau), Godello, Treixadura and Dona Branca, while only employing organic and biodynamic principles, she is able to craft precision in a bottle.
From vines aged between 10-60 years, planted on granitic soils with east-west exposure; 65% done on trellis and 35% done on bush at an altitude between 300-450 meters – the grapes are hand picked into 15kg boxes; maceration lasts 25 days; natural fermentation in French oak vats (5000 L) and then moved into stainless steel (2500 L) and then aged in concrete vat sur lie for 8 months.