Stylistically a little riper and with a softer curved edge than what is typical of Albarino from this region. Hand picked and sorted fruit from 17 year old pergola trellised vines growing in sandy granite soils. Indigenous fermentation in stainless steel tank, but then racked to French oak barrel for 4-5 months of aging on the lees. Dry, but with an appealing core of stone fruit ripeness, instead of the bright racy citrus flavors and acidity that punctuate Albarino in the Rias Baixas and make it so appealing for the local shell fish. Still a measure of the expected lemon zest and salinity, with sufficient balancing acidity, but this wine is better suited for crab or fin fish when the weather cools.