It’s hard to believe Pazo Señorans have been making wine for a mere 28 years given that they are now considered one of the finest producers in Spain. Anna, the winemaker, is fastidious in her approach, which could not be more pared back or simple. Having worked with the same growers over many years, there are no secrets to the success, it is all about the quality of the fruit. Ensuring that pristine grapes are achieved is key in this warm, humid climate. Such is the pervasive nature of the humid, briny air that the raised pergolas for training the grapes to ensure air movement are hewn from solid granite! Pressing is followed by a natural fermentation in stainless steel which helps to retain the exuberant fruit character, while the following ageing on lees helps develop texture and spice on the resulting wines.The important thing about Señorans, it has the ability to age and is probably at its best 18-36 months after harvest.