Fedellos de Couto & Peixes- Ribeira Sacra & Ribeiro
“One of the most exciting new-ish names in Galicia..”
Luis Gutierrez
“The wines are fermented with indigenous yeasts and whole bunches, at low temperatures to favour a gentle extraction of colour and phenolics. All the wines share an Atlantic freshness and a slatey minerality that make these wines unmistakably Galician...”
Curro Bareno
OWNER
Luis Taboada
WINEMaker
Curro Barreño & Jesús Olivares
region
Galicia
Vineyard holding
6 ha Fedellos in Ribeira Sacra + 8 ha Peixes in Ribeiro
altitude
350m - 850m
Soil types
Decomposed granite and schist soils in Ribeia Sacra en granite in Ribeiro
varieties
Mencia, Merenzao, Caiño, Mouratón, Godello, Doña Blanca, Albariño, Treixadura, Lado, Torrentes for the Ribiera Sacra wines, for the Ribeiro wines Souson, Mouratón, Mencía, Garnacha Tintorera , Grao Negro Dona Branca y Godello
Fermentation
Whole cluster, indigenous yeast co-fermentation in open-topped plastic and stainless steel tanks, pigeage, long, gentle macerations
Aging
Aging in neutral French oak barrels, mostly 500L demi-muids
fARming
Organic
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