In the cellar the wines are fermented and aged in temperature-controlled stainless steel tanks to preserve the freshness and bracing acidity that is typical of Albariño grown in the Val do Salnes. With each vintage several experimental fermentations are conducted to understand the minor variations of site, the role of natural yeasts, the length of elevage and the applicability of different fermentation vessels. All of these experiments are used to improve the quality of the wines with each successive vintage.