This comes from a single vineyard planted on decomposed granite located in the town of Ribadavia, known for producing lush, textured, and expressive wines, and A Teixa is exemplary of this. The wine is fermented spontaneously with native yeasts in a 23hl foudre, raised on the lees for 1 year in the same foudre, and then released after 1 year in the bottle.