The aromatic Treixadura variety is a local variety of the Ribeiro region. This slow ripening white variety can be sensitive, so site selection is paramount. The Pazo do Mar Treixadura vineyard is testament to this: the grapes for this wine come from the Torre do Olivar vineyard, a viticultural site which dates back to the Middle Ages. In 2002, the vineyard was replanted with the current Treixadura vines. The vines are planted at a spacing of 1.5 x 2.5 metres on wide trellises system to avoid too much canopy shade, allowing the grapes to reach good maturity levels. Guyot pruning takes place, which compensates for this slightly vigorous variety, keeping yields under control to produce concentrated juice. The vineyard sits at an elevation of 150 metres above sea level on a meander of the Miño River, which has a moderating influence on the vines, as they have been oriented to encourage maximise exposure to the sun. The soil is sedimentary with slate components, which retains the warmth of the day and radiates it at night, as Treixadura needs warm soils for optimum quality. The grapes are hand-harvested.
The grapes were cold-macerated in stainless steel tanks prior to being gently pressed. Slow fermentation took place at controlled temperatures of 16°C lasting one month with fine lees imparting texture. Maturation took place in stainless steel tanks for three months. The wine was gently fined and bottled without any influence of oak, showcasing the aromatic characteristics of the Treixadura variety.