Laura Lorenzo-DaTerra has become one of the most revolutionary winemakers in all of Galicia. She farms 4.5 hectares of 80 to 120-year-old vines organically and biodynamically, then implements a non-interventionist mentality in her gravity-fed cellar. This varietal Palomino is hand-harvested, skin-macerated for two weeks, and aged on its lees for 11 months in chestnut foudre. The wine is easy-drinking and rich, yet remains balanced by striking mineral-driven acidity. Serve with poultry based dishes, happy hour snacks, and fried seafood.
