Our wines
Copas
Alcoholic Grade: 13 %
VARIETIES: Mencía 100 %
DETAILS: Fermented and macerated for 90 days without pumping, the grapes macerate by dilution, malolactic fermentation with the pomace. After 90 days, it is pressed and transferred to stainless steel tanks where it will remain, with successive racking, until bottling. Only yeasts and natural lactic bacteria are used, it is not filtered or clarified. The only added product is sulfurous in low quantities.
Esencial
Alcoholic Grade: 13 %
VARIETIES: Mencía 90 %, Alvarello (Brancellao) 10 %
DETAILS: Fermented and macerated for 30 days with twice-daily pumping. Aged for 7 months in Allcon wood trunks. Only yeasts and natural lactic bacteria are used, it is not filtered or clarified. The only added product is sulfurous in low quantities.
TN
Alcoholic Grade: 14,5 %
VARIETIES: Mencía 80%, Alvarello 10%, Caiño 8% y Souson 2%
DETAILS: Fermented for 30 days with twice or three times per day pumping. Malolactic fermentation and subsequent aging for 7 months in 300 liter Allier wood barrels. Selection of grapes from the best plots. Only yeasts and natural lactic bacteria are used, it is not filtered or clarified. The only added product is sulfurous in low quantities.
IRIA
Alcoholic Grade: 12,5 %
VARIETIES: Mencía 80 %, Alvarello 10 %, Caiño 8% y Souson 2 %
DETAILS: Fermented for 25 days with twice or three times per day pumping. Malolactic fermentation and subsequent aging for 14 months in new Allier 300 liter barrels. Only yeasts and natural lactic bacteria are used, it is not filtered or clarified. The only added product is sulfurous. Grapes from plots two and four were used, with an average production of 500 grammes per vine.
BRANCELLAO
Alcoholic Grade: 13,5 %
VARIETIES: Brancellao (Alvarello) 100%, is a late grape, matures about 15 days later than the Mencía
DETAILS: Fermented and macerated for 6 days with 2-3 daily remounts in a 500 liter barrel. Malolactic fermentation and subsequent aging for 7 months in Allier wood cask. Only yeasts and natural lactic bacteria are used, neither is it filtered or clarified. The only added product is sulfurous in low quantity.
The Winery
Eleven hectares of cultivated terrace, with a south-facing orientation, 80% slope, and the wineyard is bathed along its lower bound by the Sil river.
These conditions, combined with the characteristics of the soil (slate and sandstone, well drained) and a perfect climate, provide excellent grounds for splendid wine that captivates palates. The vines, belonging to Mencía, Alvarello, Caíño and Sousón varieties, are older than 24 years. They have a maximum production of two kilos per vine. They are the greatest asset of the winery. Approximately 50,000 kilos of grapes are produced each year. The vineyard is not fertilized or irrigated: the vines grow in extreme conditions where they self-regulate. This makes every year’s production have different characteristics.
You can check the registration certificate of the vineyard and production here
La Ribeira Sacra
The Ribeira Sacra has the richest concentration of Romanesque architecture in Europe. Due to its great wealth of monasteries and sacred buildings, the region was named for the first time as Rivoira Sacrata by Queen Teresa of Portugal in the twelfth century. Religious orders such as the Benedictines and Cistercians favoured the resurgence of traditional Roman vine cultivation on terraces called socalcos. They recultivated the terrain bequeathed by the Romans, and vine growers follow their traditions to this day. These are the oldest vineyards in Galicia, worked by the Romans and then recovered by the monks of the many monasteries. The spectacular Sil Canyon meanders throughout the entire territory, and the vineyards perch on the steep banks.