Do Biolo draws from the vineyards surrounding the Xesteirina estate rather than the single Granodiorite parcel at its heart. It shares the same natural winemaking approach as Acios da Xesteirina, wild fermented, unsulphured and taken through full malolactic, but with a slightly softer acid profile that comes from a reduced proportion of the rare Granodiorite bedrock. The result is a more approachable entry point into the Xesteirina range, still wild and textural, but a little more open and generous in its early years.

Xesteirina is the project of Jose Manuel, a fourth-generation farmer and Agricultural Engineer who has tended the estate's vines in Sanxenxo, Valle do Salnes, for decades. The vineyard has been farmed organically since its replanting in 1986, without soil inputs or plowing, preserving the microbial richness of the soil. In the winery beneath the farmhouse, Jose Manuel works without additions alongside sommelier and natural wine importer Adrian Guerra, ageing everything in a mixture of chestnut and old oak.

Do Biolo is the ideal introduction to what Xesteirina does: Albarino of real character and intensity, shaped by one of the most thoughtfully farmed estates in Rias Baixas.