(2024) Gently pressed at low pressure, this was fermented in stainless steel and aged on the lees for six months. I believe there are small amounts of both Caíño and Loureira in the blend. A lightly honeyed, lightly tropical aroma, overlaid with fragrant jasmine and a little almondy softness. In the mouth this has plenty of fruit-driven personality, with quite a firm peach and herb combination and plenty of zippy citrus. A little less sea breezy than the Salnes wines perhaps, but still fresh as a daisy.