The biodynamic wines from the Somos duo receive plenty of attention in the winery.

Fruit was hand-picked and was gently basket pressed straight into old French barriques, and it fermented wild. 10% was destemmed and left on skins, it fully fermented on skins and was pressed after 10 days. The wine ages on gross lees for 9 months to develop mineral sur-lie aromatics. It was kept in bottle for 3 months before release.

As far as Vermentino goes, this is one of the more serious and interesting interpretations in the country.