Cepas Autóctonas 2017

RIBEIRO, SPAIN

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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

DATA SHEET