Uncovering the hidden gems: Galician Atlantic Wines
Discover our three types of wines: Two whites and one red. Each one with a different elaboration and always with grapes from native grape varieties of the area such as godello, treixadura, dona branca, mencia, arauxa and garnacha. We invite you to learn more about them and to enjoy their exceptional taste.
Soils: Granitic; vineyards arranged on steep terraces.
Alcohol: 12,5 % vol.
varieties: 70% Godello, 30% Treixadura
Nosa 2023
Production: 2000 bottles
Enotecnia: the grapes were harvested very early in the morning to maintain the freshness of the fruit, destemmed and left to macerate for 24 hours with their skins, after which each variety was fermented separately in stainless steel tanks for almost two weeks, maintaining a fresh and constant fermentation. Subsequently, the blend and the corresponding racking were carried out, leaving the wine to spend the winter on its fine lees. Unclarified. Contains sulphites.
Soils: Slate; vineyards arranged on steeply sloping terraces.
Alcohol: 12,5 % vol.
varieties: 100% Dona branca
Production: 500 bottles
Enotecnia: the grapes were destemmed and crushed, left to macerate for 36 hours with their skins, then pressed with a manual press and fermented in stainless steel tanks for two weeks. A few days before the end of fermentation, the wine was transferred to 400 litre French oak barrels to finish fermentation in casks. Finally it has spent 6 months in barrel before bottling. Unfiltered and unclarified. Contains sulphites.
Abella 2023
Soils: Sábrego; vineyards arranged on steeply sloping terraces.
Alcohol: 12 % vol.
varieties: 70% Mencía, 20% arauxa, 10% garnacha
Noso 2023
Production: 2000 bottles
Enotecnia: When the grapes were received, 80% of the whole bunches of Mencía and Garnacha grapes and 20% of the total destemmed grapes were sent to an open vat where they were crushed in the traditional way. Fermentation took place in the open vat where they were lightly crushed by hand to break the cap every two days. On the other hand, the Arauxa was vinified separately in stainless steel tanks, totally destemmed and pumped over daily. Once fermentation was finished, they were pressed in a manual press and blended. Subsequently, the wine was aged in 400 litre French oak barrels and one batch in 225 litre American oak barrels. Finally, after ageing, the wine was blended and bottled. 9 months of total ageing. Unfiltered and unclarified. Contains sulphites.
