After exhaustive ripening controls of the individual plots, each with its specific variations in terms of soil and aspect, we began harvesting our Silvosa vineyard in O Rosal on 6 September.   Three days later, we started in O Salnés, further north, at the Viñadeiro vineyard. After an initial selection of the bunches, we hand-picked the grapes in small boxes and transported them in refrigerated vehicles to the winery. Once there, the optical sorting machine discarded the grapes that did not meet our stringent quality standards. Prior to fermentation at 15ºC, we cooled the must to 10ºC and pressed it in an inert atmosphere to avoid oxidation. Given the excellent balance of the musts, we decided not to carry out malolactic fermentation this year.