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100% #VerdejoNegro, also called #Trousseau, #GodelloNegro, #Bastardo or #Merenzao. Planting year of the vineyard: The vineyard is dated at the beginning of the 20th century. Located in the payment of Casamala. Only 12 strains Only 75 bottles Soil: Boulder and sand on clay bottom. Height above sea level: 900m. Winemaking method: This is the only monovarietal elaboration of this breed in these wine lands. The grapes were collected on September 24, destemmed and fermented in a stainless tank until drained on October 2. After a month's rest, he moved to remove the lees. After another month of rest it ends up bottling without filtering in 75 bottles numbering them. This microvinification shows us how our ancestors knew the possibilities of these soils and the different castes to produce wines of the highest quality. No additives are used. Tasting notes: Vivid color, medium high layer, marked acidity, slight bitterness, acidic fruit, pirouette, wild strawberries, cherries, blueberries, violets. Recommended temperature: 17ºC Alcohol: 12.5% VOL Total So2: 9mg / l Total acidity: 5.95 g / l PH: 3.56 Sugar: 0.0A volatil: 0.87gr / l. Number of Bottles: 75 numbered units of 75 cl. numbered Certifications: Conventional cultivation is not certified in organic. It is made in #naturalwine. — 5 years ago
#algueira#galicia#merenzao#pintxos#donosti this for me is an example of when freshness, bright acidity and spicy aromas are part of a wine's dna and not fake or forced by stem ferments or partial carbonic maceration. Real Atlantic character here — 9 years ago
MICHAEL COOPER DipWSET
Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com
100% #VerdejoNegro, also called #Trousseau, #GodelloNegro, #Bastardo or #Merenzao.
Planting year of the vineyard: The vineyard is dated at the beginning of the 20th century. Located in the payment of Casamala. Only 12 strains Only 75 bottles
Soil: Boulder and sand on clay bottom.
Height above sea level: 900m.
Winemaking method: This is the only monovarietal elaboration of this breed in these wine lands. The grapes were collected on September 24, destemmed and fermented in a stainless tank until drained on October 2. After a month's rest, he moved to remove the lees. After another month of rest it ends up bottling without filtering in 75 bottles numbering them. This microvinification shows us how our ancestors knew the possibilities of these soils and the different castes to produce wines of the highest quality. No additives are used.
Tasting notes: Vivid color, medium high layer, marked acidity, slight bitterness, acidic fruit, pirouette, wild strawberries, cherries, blueberries, violets.
Recommended temperature: 17ºC
Alcohol: 12.5% VOL Total So2: 9mg / l Total acidity: 5.95 g / l PH: 3.56 Sugar: 0.0A volatil: 0.87gr / l.
Number of Bottles: 75 numbered units of 75 cl. numbered
Certifications: Conventional cultivation is not certified in organic. It is made in #naturalwine. — 5 years ago