Chantada, Miño, Galicia, Spain.

55% Godello, 30% Treixadura with the remaining 15% split between Doña Blanca, Albariño, & Loureira. 2/3 of the grapes are foot-stomped and macerate for a day prior to pressing before it is racked off of its gross lees into barrel where it finishes fermentation. The remaining 1/3 of the grapes ferment/macerate on the skins for 13 days prior to pressing and racking into the same barrel as the rest of the wine (blended).