La Caña demonstrates the complexity, intensity, and longevity Albariño can achieve when sourced from old vineyards and using serious winemaking practices.  The majority of the grapes for this wine are from the Val do Salnes, with smaller percentages from the surrounding areas (85% Valle de Salnés, 10% Condado, 5% Ribeira de Ulla).  The grapes are chilled after harvest, carefully pressed and 25% of the juice is fermented in old large format wood vats and barrels and 75% is fermented in tanks.  The wine is then aged on the sediment (sur-lie) for 4.5 months, with battonage (stirring up) every 2 weeks.  The result is a deliciously rich mouthfeel and very well integrated fruit aromas, all supported by Albariños signature crisp acidity and minerality.