The story of Carballal started when the winery founder, Benito Vázquez, planted the now emblematic old vines of Albariño at Finca Carballal back in the 70s. Those first vinifications, together with those of other winemakers, were the ones that demonstrated the enormous quality of the Albariño grape, being Benito the bigger promoter for the constitution of the DO Rías Baixas. The name 7 Cepas honors the seven brothers that are now leading the winery.

The viticulture here is sustainable: vegetable cover, soils enriched with organic compost, small yields, good phenolic maturations, spontaneous fermentation… everything in order to reflect, vintage after vintage, an honest picture of their terroir on a specific year.

The soils here are mainly granitic (mineral and sapid character) and sandy (contributing to texture). Regarding vinification, there are three fundamental rules: indigenous yeast, fine lees stirring, and malolactic fermentation. All their wines are fermented and left to rest shortly on their fine lees in stainless steel.
 
7 Cepas is a monovarietal of Albariño. Fermentation in stainless steel (under indigenous yeasts) where it is left to mature on its lees for two months. It undertakes malolactic fermentation. Very Atlantic in character with a great varietal mouthfeel, ending up with one of the most saline aftertastes we’ve ever come across.