93 points Robert Parker's Wine Advocate
"I tasted the 2016s and 2017s of all the wines, including the white. A blend of local varieties from the village of Soutipedre in Manzaneda in the Bibei Valley, the 2016 Conasbrancas uses the white grapes from different vineyards—50% Godello, 25% Dona Blanca and the rest Treixadura, Lado, Albariño and Torrontés. Seventy percent of the volume fermented in plastic bins with full clusters, the rest was pressed and the juice fermented in barrique. The wine matured in 300- and 500-liter oak barrels for seven months without bâtonnage and a small part went through malolactic fermentation. It has a developed and complex note with aromas of chamomile, hay, straw and pollen, really expressive and showy in a sort of a developed Hermitage way, with a faint honeyed note. It has a lively palate that's very expressive, with very fine tannins and a mineral, stony sensation that provides tastiness and length. This has to be the finest Conasbrancas to date. 4,000 bottles were filled in June 2017."
Vinous Reverie Notes
For a while now the question, “Conas brancas?” or what to do about the whites, has been kicked around at Fedellos do Couto. Seeing that the hillside, which is also the source of their Lomba dos Ares, is not only planted with a range of red varieties, but includes a not insignificant percentage of white varieties as well. Too much to blend in with the reds, but not quite enough to bottle commercially. Finally, after several years of bringing these vines back to life there is enough fruit to answer the question about the whites: Conasbrancas. Like Lomba dos Ares, Consabrancas is a co-fermented field blend but with Dona Blanca, Godello, Albariño, Treixadura, Lado & Torrontes. Close to three quarters of the blend is fermented and macerated on the skins for 40 days while the remainder (almost entirely Godello) is directly pressed into neutral French oak barrels for fermentation and aging.