The winegrowing and winemaking is a three-way project at Garzón among Alberto Antonini, German Bruzzone and Eduardo Felix. After a few days of a non-alcoholic extraction post-pressing, the settled and racked juice is fermented in stainless steel tanks and kept on its lees for six months. Look for a highly attractive perfumed pear, tangerine, honeysuckle and peach nose that fills out this full-bodied albariño. A line of greengage and lime pith keeps freshness front and present, helping with the lusciousness on the palate. Fresh and lively with a whiff of the sea, a steady, streaming minerality throughout tightens and lifts the whole. Three to six months on the lees in French oak barrels and casks brings texture without any significant oak influence, which is classic Alberto Antonini. Fantastic wine with seafood, and fantastic value.