As it stands, ‘As Sortes’, the bodega’s star-product, is made from their own grapes from an old vineyard and its fermentation and ageing are carried out during eight months in French oak barrels. According to its author, “we’re dealing with a wine of great character that expresses the potential of the area. I would emphasise its fragrance, freshness and structure. I could say that with this wine I am reinterpreting the Godello de Valdeorras”.

On the other hand, ‘Louro do Bolo’, whose first vintage was on the market in 2006, is made from their own grapes and others bought from winegrowers in the area. It is fermented in stainless steel and its ageing takes place later in oak over lees, a process used by his elder brother. “I use this method because it seems like an excellent means to oxygenate the wine”, clarified Rafael who defines this technique as simpler than that used for ‘As Sortes’.

Finally, Rafael Palacios congratulates himself that in Spain white wines are at last being made with the same great viticulture used for red wines, “nevertheless, there still isn’t a great single-estate white and that’s what I’m working on, with the idea of being acknowledged as the best producer of this type of white wine”.