Founded in 2019 by Galician native Gutier Seijo Otero, Mixtura recovers historical vineyards planted with native varietals along the Miño River Valleys that straddle the border between northwestern Spain and Portugal. For their Blanco, Treixadura and old vine Albarino are harvested by hand from five villages with varied microclimates, across Ribeiro and Melgaço. The grapes are fermented spontaneously with native yeast then aged on the lees for 12 months before being racked into ceramic eggs to develop for an additional 12 months. Comparable in flavor and complexity to a world class Meursault, this is a gorgeous wine boasting ripe pineapple and apricot flavors with notes of honeysuckle, crème brûlée and biscuity brioche. Its velvety mouthfeel with a touch of salinity make a perfect pairing alongside charred hen of the woods on a bed of sunchoke risotto or plump sea scallops generously seared in butter and lemon with a fresh fennel salad.