Ribeira Sacra, Spain - 90% Merenzao (Trousseau), 10% Brancellao y Caíño from 15 and 75 years old vineyards in the Sil river and Bibei river on slate floors and granite. Whole bunches of grapes are vinified in stainless steel tanks at low temperatures with yeast own without addition of oenological products. It is aged in French oak for 12 months. Alc. 11% vol. New project born from the union of four winemakers, Paul Soldavini, Bareño Carlos, Luis Taboada and Jesus Olivares located in Castro Caldelas (sub Ribeira do Sil) where vinify in a beautiful cellar of more than 150 years. Production: 500 bottles. Recommended by the sommelier.
FEDELLOS DO COUTO
History
Fedellos do Couto takes shape in 2013. If something is clear to us in our short history, it is that the name defines the project. Fedellos is a Galician word that means junk, naughty, restless, ... and O Couto alludes to the location of the winery, the Pazo do Couto.
The Pazo do Couto, is a building that began to be built in the twelfth century. Surrounded by vineyards and chestnut trees, the pazo breathes vine and nature. Its stones keep many of the history and secrets of the Ribeira Sacra.
The project has been gestated by inertia. Passion for authentic wines. Concern for dignifying rural life. Nights to the heat of the lume, of vineyard, of paparota, of brown liquor. Ingredients more than enough for Fedellos do Couto to take shape.
Philosophy
To elaborate wines that express the terroir, the vintage and the Galician autochthonous varieties. For this we are fortunate to have a mosaic of varieties, microclimates, soils, exhibitions and altitudes distributed among our vineyards of the River Sil and the Bibei River.
Viticulture
In spite of the orographic and climatic complications of the area, the idea is to develop a respectful viticulture with the environment. The vineyards are located on terraces. All the cultivation is manual. We control 4 hectares of vineyards, one half owned and the other in collaboration with young wine growers in the area. Three of the project's hectares are grown in organic, with the fourth in conversion. The control of the vigor of the strain and favor its aeration are essential to reduce the pressure of diseases; thus, the floors are worked with a brushcutter and hoe. We flee from herbicides and systemics. At the moment, we do not work in biodynamics, but we will introduce their practices as we understand our plots.
Elaborations
With the idea that our wines respect the terroir from which they come, our elaborations are based on minimal oenological intervention. From an exhaustive selection of the grapes, manually picking each vineyard at the point of fruit we consider, the extractions take place as smoothly as possible: whole clusters, fermentations at low temperatures, no addition of yeasts or oenological products, long macerations , aging in used barrels, minimum addition of sulfur, absence of clarification and filtration, are the oenological techniques used
