Their entry-level Neno (the name means “child”) is 100% Godello from several parcels with varied soils, elevations and expositions. The grapes are hand-harvested in 15kg boxes, destemmed and cold-macerated 12-48 hours before a soft pressing. The juice then goes into steel tanks and 6000L tiñas (foudres) for fermentation and raising on fine lees for 7 months, with regular battonage. Neno is a fresh and buoyant white, with enough weight and texture to balance the vibrant acidity. Pair it with seafood and white proteins, grilled vegetables and paella.