The one white form the Vizcaína project is the 2012 La Vizcaina la del Vivo, mainly Godello from Villafranca del Bierzo with a little bit of Do?a Blanca from the La Poulosa zone in Valtuille partly fermented in amphorae with the skins for one year and the rest fermented and aged in oak foudre. It combines the earthy notes with creaminess and aromas of honey, pollen and yellow flowers. The medium-bodied palate offers fresh acidity - it doesn't go through malolactic - along with good weight and persistence.