The Mixtura project was started in 2019 by Gutier Seijo Otero, ex-technical director of Dominio do Bibei, with the aim of finding and reviving special vineyards and native grape varieties which form the landscape, architectural, and cultural history along the Miño river. The idea is to express each terroir through the varietals best adapted to the area, and to blend them together to a unified picture or the region. The project is defined by common soil and climate, and crosses the political border between Galicia and Portugal, hence being classified Vino de Mesa. The Treixadura is from decomposed granite soils Ribeiro and the Albariño comes from two sites: Condado del Tea in Rías Baixas; and Melgaço a sub-zone of Vinho Verde in Portugal. The varietals are fermented separately in Austrian oak foudre, where the wine matures for 12 months on lees, before blending into concrete tanks, to age for a further 12 months. The final wine is intense and full of character, the long careful maturation sets it up to age well.