Highly regarded for crafting albariño, Do Ferreiro has become a reference point for the grape. They farm over 175 tiny plots of albariño by hand, all located in the Salnés subzone of Rías Baixas. This valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the best zone in Rías Baixas for growing profound albariño. The blend of these plots is what makes up Do Ferreiro Albariño. No other grape varieties or regions are blended into Do Ferreiro, as is common with many albariño wines. Fermentations are exclusively carried out by native yeasts. Vinification – After a manual harvest, the grapes are destemmed and given a brief cold soak. Alcoholic fermentation is started with indigenous yeasts using the pied de cuve method in temperature-controlled stainless steel tanks. The wine is then aged on the lees for at least six months before bottling.