Albarino as it was made before stainless steel and cold fermentation took over Rias Baixas. Salvora is a single-vineyard monopole in the heart of Meano, in the Val do Salnes, planted by Rodrigo Mendez’s family on vines dating back to 1905. Rodri, a leading figure in the region’s serious-Albarino movement, ferments with native yeast and ages in large old 600-liter vessels for about a year, no temperature control, giving the wine texture and depth most Albarino never reaches. This is built to age and reward patience.