Description

The grapes come from a pair of Atlantic-adjacent sites in the Cambados area of the Salnés valley. Despite the supercharged acid impression here, the harvest was actually undertaken quite a bit later than the average for the zone. The reason for this is that Raúl likes to wait until the malic acid levels in the grapes go down enough to obviate the need for even partial malolactic fermentation (a practice far more prevalent in the Ríaz Baixas than back labels and tech sheets would suggest). The resulting must then ferments and ages in large, neutral French oak foudres. The oxygenation that occurs during this élevage gives the wine a softer, rounder entry that balances the razor-sharp acids that might otherwise render the wine shrill.