100% of the wine is fermented in first, second, and third use French oak Burgundian puncheons (500L) and demi-muids (600L). The wine is aged sur lie for 10 months before bottling. The goal is to produce a serious wine – not a commercial one. Sur lie ageing adds an ageability, seriousness, and structure to the profile of the wine. The use of oak is not to impart any flavor, but to provide the perfect vessel for sur lie ageing. Slight micro-oxygenation through the barrels prevents the risk of reduction that a winemaker runs with stainless steel sur lie ageing. A very Burgundian style of Albariño.