Xurxo Alba's tiny parcel of 0.3 hectares sits at the water's edge of Galicia's Ría de Arousa, where 1980s-era vines root into granitic sand and drink the Atlantic's salt spray. Using indigenous yeast and a slow fermentation that blocks malolactic conversion, this single-vineyard Albariño maintains all its saline freshness and bright minerality. Eight months in tank with bâtonnage builds texture and complexity—a wine that melds dense fruit with mineral vibration and marked salinity.