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Manual harvesting allows us to select the grapes in the vineyard, even before coming to winery.
Vinification is made pago by pago, plot by plot, in order to respect the identity of terroir.
Ageing is carried out in French and American oak barrels and lasts from 4 to 18 months in underground cellars where temperatura and humidity values stay naturally stable.
Pazos de Lusco wines are produced following the ancient tradition in order to obtain all the potential from each and every pago, respecting at maximum the character of the indigenous varieties and their soils.