The legacy of the Cantalapiedra family traces back to the 18th century, when they began cultivating land with the same unwavering conviction they uphold today: working in harmony with the earth, so the transition to organic farming and biodynamic principles was seamless. Old vines of 100% Verdejo are planted in rocky soils rich in clay, sand and limestone. The grapes are hand harvested, often later than those of other producers in the region to ensure optimal ripeness, and vinified using low-intervention methods. Fermented in stainless steel with minimal temperature control, Manuel Cantalapiedra is a staunch advocate of must oxidation and reductive aging with just a touch of SO2 at bottling. It undergoes full malo, trading some acidity for complexity and texture. The result is a cuvée with fresh stone fruit flavors, savory notes, and white flower aromas that's bright and stony, yet also silky and concentrated. Pairs perfectly with Galician octopus, fried anchovies, tinned fish or Manchego cheese.