Grape Origin Selected vines over 20 years old. “ Millán-Vazquez”, “Os Loureiros” and “San Clodio” Estates Vineyards. Orientation south-east over Avia Valley. Only some lines of vines chosen.

Soils Granitic sands. “Sábrego” and Slate.
Orography Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley – D.O.Ribeiro

Varietal Breakdown Treixadura 100%.

Preparation Stored in and refrigerated at a temperature of 12ºC. Submitted to an 8 hour period of maceration at lower temperatures. Fermentation was prolonged for 16 days at a controlled temperature of 18ºC. The resulting wine was finally stored in 500L casks made of different French toasted oak boards and lids. Battonnage was periodically realized. This wine was kept in contact with its lees for 6 months when it was finally passed on to the stainless steel tanks until its bottling.

Grape Origin Just from the vineyards owned placed in Gomariz, Leiro Council. 5000-6250 vines/Ha. No Synthesis or Insecticide products used.

Soils Granitic origin, schist and clay.
Orography Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley – D.O. Ribeiro

Varietal Breakdown Sousón, Brancellao, Ferrol and Mencía.

Winemaking
Selection in field. Hand Harvest into 18 kg plastic-crates. Sorting table is used. Skin contact maceration at low temperature. Alcoholic fermentation in stainless steel under controlled temperature. Periodical Pump over and punch down is made. It´s aged in French and American burgundy-type oak barrels during twelve months. Wine rounds in bottle at least for six months.

Grape Origin Selection from different parcels in Avia Valley.

Soils Granitic origen sands and slate.
Orography Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley – D.O. Ribeiro

Varietal Breakdown Treixadura (90%), godello, albariño

Winemaking Grape selection at the vineyard. Temperature control from the very reception of the grapes with a light cold maceration of whole the grape grains. Pneumatic pressing and musts separation. Naturally strained. Fermentation at low temperature. Stabilized in stainless steel vats for 10 months until it´s bottled in July.

Grape Origin: Selection from the vineyards owned in Avia Valley. Cabanelas, Banga and A Veiga.

Soils: Granitic origen sands and slate.
Orography: Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley – D.O. Ribeiro

Varietal Breakdown Caiño Longo, Sousón and Brancellao.
Winemaking Grape selection at the vineyard. Temperature control from the very reception of the grapes with a light cold maceration of whole the grape grains. Skin maceration at low temperature. Fermentation in Stainless still vats. Pneumatic pressing and musts separation. Stabilized in stainless steel vats for 9 months until it´s bottled in July.

Grape Origin: Selection from the 20 hectares owned in Avia Valley.

Soils Granitic: origen sands and slate.
Orography: Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley – D.O. Ribeiro

Varietal Breakdown Treixadura (90%), godello, albariño.

Winemaking Grape selection at the vineyard. Temperature control from the very reception of the grapes with a light cold maceration of whole the grape grains. Pneumatic pressing and musts separation. Naturally strained. Fermentation at low temperature. Stabilized in stainless steel vats for 9 months until it´s bottled in May.

Grape Origin Just from the 28 hectares owned placed in Gomariz, Leiro Council. 5000-7200 vines/Ha. No Synthesis or Insecticide products used.

Soils Granitic origin, schist and clay.
Orography Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley – D.O. Ribeiro

Varietal Breakdown Treixadura (80%), Godello, Loureira and Albariño

Winemaking
Selection in field. Hand Harvest into 18 kg plastic-crates. Sorting table is used. De-stemming, crushing and smooth pressing is made. Free-run juice is statically settled and fermented at low temperature in stainless steel vats. Wine rounds in the vat until May and It´s always at least a month in bottle.

Grape Origin
From “O Figueiral” Estate vineyard in Barro de Gomariz. Replanted in 1978 into local grapes. 5000 pl/Ha. No Synthesis or Insecticide products used.

Soils Clay.
Orography Smooth slope.

Region. D.O. Avia River Valley – D.O. Ribeiro

Varietal Breakdown Treixadura (80%), Godello, Loureira , torrontés, Lado and Albariño

Winemaking
Selection in field. Hand Harvest into 18 kg plastic-crates. Sorting table is used. De-stemming, crushing and smooth pressing is made. Free-run juice is statically settled and partial fermented at low tª in stainless steel vats. It ends fermentation in new 500 l French oak barrels. It is aged over fine-lees for 10 months. Periodically battonage is made to get a good balance between wine and wood and to search out a full-body wine. Wine rounds in bottle at least for 6 months.

Grape Origin Grapes come mainly from “A Ferreira” Estate vineyard settled in Barro de Gomariz, Gomariz Village, Leiro Council and re-planted with local varietals in 1994. It could be considered a “vino de pago”. 5000 pl/Ha. No Synthesis or Insecticide products used.

Soils Schist and clay.
Orography Terraces (Socalcos) and smooth slopes
Region. D.O. Avia River Valley

Varietal Breakdown Sousón, Caiño Longo, Caiño da Terra, Carabuñeira and Mencía

Winemaking
Selection in field. Hand Harvest into 18 kg plastic-crates. Sorting table is used. Skin contact maceration at low temperature. Alcoholic fermentation in wood and stainless steel truncated tanks under controlled temperature. Periodical pump over and punch down is made. During fermentation “delastage” method is used in order to get a high color and tannic extraction. Malolactic fermentation in barrels. It´s aged for 20 months in new French and American burgundy oak barrels. Wine rounds in bottle at least for 12 months.

Ingredients:

- Hard Liquor :

It comes from distillation of local varieties: Treixadura, Godello, Loureira and albariño stems. It´s distilled in 300 liters cooper stills in our own facilities. Selection of hearts of distillation is made, tuned by distillation lentil used. It´s aged for a year in stainless steel vat.

- Coffee:

Selection of two gourmet coffees of Arabic Variety: Volcán de Oro, Guatemala y Pico San Cristóbal, Supremo Colombia.

Volcán de Oro: Coffee from Antigua region, grown on volcano’s slopes to a height of 1.500-1.700 meters over sea level.

Pico San Cristóbal: Coffee from Medellin region, grown on San Cristobal Peak´s Slopes to a height of 1.500-2.000 meters over sea level.

Their aromatic intensity, perfume taste and light acidity are maximized by the climatic conditions, types of soils and height where they are grown.
.
Soft roasting.

- Sugar:

Unrefined pure Sugar cane from Reunion Island is used. Reunion belongs to Mascareñas Islands archipelago sited on Indian Ocean.

Recipe: Crushed grain maceration for two months, one of them with daily shaking. It´s Finned by decantation. No filtering process is realized to preserve coffee features. It rounds in bottle for a month. Traditional and exclusive manufacture is realized.