Cepas Autóctonas
RIBEIRO, SPAIN
IN THE VINEYARD:
REGION: Galicia
APPELLATION: Ribeiro
VINEYARDS: Mountain terraces and slopes in zigzag around the tiny village of As Bouzas in Castrelo de Mino, Orense, 600 - 1,050 ft altitude.
VARIETALS: Treixadura 50%, Albarino 45%, Godello 4% and Loureiro 1%. 100% Estate.
FARMING: Organic, not certified.
PLOUGHING: The soil cover is maintained. Annual ploughing.
SOILS: Blend of granite and slate, very mineral (iron,graphite,boron,mica,chalk).
WEATHER: Atlantic Weather
VINES: Planted in 1970. 6250 plants per Ha. Traditional Trellis.
HARVEST:Made by hand in small crates on the first day of September.
IN THE CELLAR:
FERMENTATION: Spontaneous with the native yeasts from the Estate in 4 Amphora like Cocciopestos made in Tuscany (1x1000L, 1x1700 L, 2 x 3000L) .
TREATMENTS: No chaptalization and acidification at all. The idea is to stay natural as much as possible.
PRESSING: Traditional.
MALOLACTIC: Spontaneous, if any.
LEES: Approx. 5-6 months lees contact
OAK BARREL AGING: No.
FINING/ FILTRATION: The wine is allowed to settle naturally by gravity and is only minimally fined or filtered.
CHEMISTRY: Alc. 13.2%. 5.6 Total Acidity. pH 3.52. 0.4 gr/L Sugar
SULFUR: Minimum
WINEMAKER: Hector & Pablo Durigutti and Attilio Pagli.
PHILOSOPHY: We believe that high quality wine is born in the vineyard.
PRODUCTION: 278 cases made
TASTING NOTES: Pale yellow, aromatically intense with notes of fresh citrus, stone fruits, and green apple. Fresh and full bodied.