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.
 
En Rama is an Albariño that undergoes 12 hours of maceration on the skins pre-fermenting on indigenous yeasts in stainless steel tanks. It’s aged for 5 months on its fine lees and bottled with no fining or filtration. SO2 levels are less than 30mg/L, considered very low for a white from this region.