10% of the grapes are left whole cluster and the wine goes through a 15-day maceration. It ferments with indigenous yeasts and matures for 12 months in a combination of equal parts 500L used oak barrels and stainless steel tanks. It is bottled unfined and unfiltered, with a low level of SO2. The production is very small.

Casa Beade (Adega Beade in Galician) is produced by Jose Luis Beade, who learned winemaking from his grandfather and later Jose Luis Mateos of Quinta de Muradella. He farms 6 acres divided into 22 plots (!) in cold, wet Betanzos, the northernmost traditional grape growing region of Spain. Jose Luis crafts extremely limited, pure, austere examples of the local grapes. He is working to revive viticulture in this exceptional wine growing region, where only 75 acres remain of the 2,500 that existed in the 18th century.

Practicing Organic, Sustainable, Vegan, Unfined and Unfiltered. 1,300 bottles produced.