The grapes for O Con come from a single vineyard ‘Sobre a Mina’ in the DO Rias Baixas in the northwest of Spain. The old, low yielding 70 year old Albariño vines are planted at a density of 1,000 to 2,000 vines per hectare and produce grapes with concentrated flavours. The vineyard is situated on a hillside at an altitude of between 50 to 100 metres above sea level, where it is influenced by cooling sea breezes from the Atlantic. The vineyard is cultivated in the traditional manner and the schistous soils imbue the wine with an intense character and mineral style. The grapes are manually harvested at optimum maturity.
Maceration of the crushed grapes took place for 24 hours. Fermentation started in stainless steel tanks at very low temperatures. The fermenting must was then transferred to second and third fill barrels of 500 and 700 litres. A very slow fermentation took place at a low temperature in order to impart fruit flavours. The wine did not go through malolactic fermentation, retaining its naturally refreshing character. The wine was aged for nine months in second and third fill French oak barrels.