[rev_slider alias=”vinos”]
[rev_slider alias=”vinos”]
To talk about our wines we first have to talk about our vineyard. A total of 2 hectars on the hills of the Miño valley divided in two plots that give name to our wines: Pena Bicada (1,5Ha) and o Souto (0,5 Ha). We work only with native varieties: Treixadura, Godello, Albariño and Loureira on the whites and Sousón, Brancellao and Caiño on the reds. The vineyard stands over a north-facing sandy granite soil that provides good drainage and protection from the high temperatures of the summer ensuring the best maturation conditions. The terraces on the highest part of Pena Bicada favour a correct ventilation and distribution of humidity in the soil.
We work hard all year round so that every single one of our vines is in perfect conditions. During harvest we select manually with extreme care the best of every plant and of every bunch. The result is a range of wines produced in very limited amounts that transmit the personality of our varieties, the richness of our soil and the delicacy of our work. Each year’s weather defines how every variety behaves and that makes every vintage and every bottle a unique experience.
In order to obtain the maximum expression of our varieties we elaborate them separately at their exact maturation point. Latter during the year we make a blend of the four different wines in the proportions we see fit. The result is a complex wine with multiple nuances, subtle, fresh and perfect to be enjoyed in good company.
Treixadura 50%
Godello 30%
Albariño 10%
Loureira 10%
Type: white
Alcohol: 12,5 %
750 ml.
Limited edition: 8.500 bottles
Our red is a faithfull expression of our vineyard and our varietes with some added nuances and complexity given by a short aging in french oak barrils. The final result is a complex wine with an inmense aging potential, where the fruity and floral aromas from the Sousón and Brancellao are well complemented by the contribution of the French oak.
Sousón 80%
Brancellao 20%
Type: Red
Alcohol: 12%
750 ml.
Limited edition: 2.800 bottles
We intend to take our varieties one step further by incorporating the use of French oak during the fermentation and aging. The result is a wine still fruity but with increased intensity and complexity, and with subtle spicy notes coming from the aging process in the barrel. The long and fresh finish promise an extraordinary aging potential in the bottle.
Treixadura 90%
Loureira 10%
Type: White
Alcohol: 13,5%
750 ml.
Ed. Limitada: 600 bt.
We intend to take our varieties one step further by incorporating the use of French oak during the fermentation and aging. The result is a wine still fruity but with increased intensity and complexity, and with subtle spicy notes coming from the aging process in the barrel. The long and fresh finish promise an extraordinary aging potential in the bottle.
Pluviometría baja, concentrada en los meses de invierno y primavera. Verano largo y muy seco lo que favorece una buena maduración, llegando a vendimia con una cosecha de gran calidad y poca cantidad de uva.
Viñedos de 15 años de edad, suelo de roca granítica meteorizada, sistema de conducción en espaldera.
Se arranca la fermentación en depósitos de INOX a temperatura controlada con levaduras autóctonas. A mitad de fermentación se pasa a barrica de roble francés de primer año en la que reposa con sus lías durante 4 meses.
Crianza en barrica sobre lías con “bâtonnage” durante 4 meses. Descanso en INOX con lías durante 2 meses adicionales. Crianza en botella de 12 meses antes de su comercialización.
We tried to recover the essence of the traditional elaboration of vermouth by incorporating to our wine aromatic herbs and spices in an artisanal infusion. The result is a vermouth that leaves no one indifferent. Using an excellent wine as a base allows us to keep freshness and acidity. It is all complemented with a long list of herbs that enhance its power and complexity: herbals, nuts, spices and toasted notes that translate into a wide spectrum of sensations. The final product is lightly sweet and has a pleasant bitter aftertaste which makes it ideal as an aperitif or a dessert.
Treixadura 40%
Godello 40%
Albariño 10%
Loureira 10%
Type: Vermú Branco
Alcohol: 15%
750 ml.
Limited edition: 600 bottles
Pretendemos recuperar la esencia y elaboración tradicional del vermú incorporando a nuestros vino especias y hierbas aromáticas en una infusión artesanal. El resultado es un vermú que no deja indiferente. El uso de un buen vino base nos permite mantener frescura y acidez, a su vez complementado con la mezcla de hierbas que aportan potencia y complejidad aromática: herbáceos, frutos secos, especias y tostados que se traducen en un amplio espectro de sensaciones. El producto final es ligeramente dulce con un postgusto amargo que invita a disfrutarlo durante un aperitivo o con un buen postre.
El vino base es el sobrante de la mezcla de nuestro plurivarietal, Celme de Pena Bicada. Cada variedad es elaborada por separado en su punto exacto de maduración y mezclada dos meses antes de comenzar el proceso de elaboración del vermú.
Por otro lado se realiza una selección de hierbas aromáticas silvestres recogidas en las proximidades de nuestro viñedo secadas durante un período de entre 1 y 2 meses: hierba luisa, menta, naranja, limón, laurel, orégano y tomillo. Esa selección se complementa con una combinación de plantas y especias de origen ecológico: canela, clavo, cardamomo, genciana, té y regaliz entre otras. La mezcla de hierbas y especias es infusionada directamente en el vino durante aproximadamente 6 meses en los que las proporciones de las distintas aromáticas va cambiando en función del resultado de frecuentes análisis organolépticos.
