Medium aromatics with subtle herb and citrus with great flinty minerality. The palate delivers subtleties as well, like nectarine, lemon, stone and lees. There is 'chablis' like minerality to the palate with nice complexity and crisp acid.

This Louro is crafted from younger vines (15-60 years old), carefully selected from scattered, hard-to-farm plots on steep, granitic soils at 600-720 meters of elevation. Fermented with indigenous yeast and aged on its lees in neutral French oak  foudres and 500L  barrels, this Louro showcases Rafa’s talent at balancing the minerality of the grape with the richness and texture of the elevage. Up to 10% of the blend in this Louro is Treixadura, a variety that can be found co-planted in Rafa’s sortes (parcels).

Rafael Palacios left his family estate in Rioja in 2004 to settle in the wilds of Val do Bibei in Valdeorras. He has put together 22.5 hectares of vines in 26 sortes. His work is manual, minimalist and organic.

Cheese, Fish (white), Hors d'oeuvres, Lobster & Crab, Roasted Root Vegetables, Shellfish, Sushi, Tapas