100% Treixadura from a 30-year-old vineyard in Ribadavia next to the paraje of Paraviñol with a classic Ribeiro soil profile of decomposed granite. The wine fermented spontaneously with native yeasts in clay amphora, where it remained on the lees for twelve months of additional élevage. Matías leans into the austerity of the variety by leaving a layer of flor yeast on top of the wine to encourage a reductive profile. 1300 bottles.