Mara Moura Rosado Mara Moura Rosado is made with bastardo grape (merenzao), one of the oldest and minority native varietals of Galicia, which is practically extinct.
<span...
Mara Moura Rosado Mara Moura Rosado is made with bastardo grape (merenzao), one of the oldest and minority native varietals of Galicia, which is practically extinct.
<span...
The native red varieties Caíño Tinto and Espadeiro, together with the white Albariño, from the Fontecón plot (Padrenda, Meaño), in the heart of the Salnés Valley, give shape to Zarate Fontecón Rosé, a vibrant and fresh rosé of great elegance and balance, aged on fine lees for three months in French oak barrels and...
The native red varieties Caíño Tinto and Espadeiro, together with the white Albariño, from the Fontecón plot (Padrenda, Meaño), in the heart of the Salnés Valley, give shape to Zarate Fontecón Rosé, a vibrant and fresh rosé of great elegance and balance, aged on fine lees for three months in French oak barrels and...
The Desconcerto Tinto was made with 60 Caíño Tinto, 30 Espadeiro and 10 Mencía grapes that were crushed in oak vats, where the wine fermented, and then aged in used oak barrels, where it matured for a year.
...
The Desconcerto Tinto was made with 60 Caíño Tinto, 30 Espadeiro and 10 Mencía grapes that were crushed in oak vats, where the wine fermented, and then aged in used oak barrels, where it matured for a year.
...
Ribeiro Manuel Rojo, is the name of this selective wine, it is a signature wine, artisanal production with selective late bottling, which respects clarification and filtering, a process carried out based on racking.
Ribeiro Manuel Rojo, is the name of this selective wine, it is a signature wine, artisanal production with selective late bottling, which respects clarification and filtering, a process carried out based on racking.
Finca Cuarta is the name of the vineyard, located in the heart of La Ribeira Sacra. The paste is cooled to 5ºC with dry ice to maximize anthocyanin extraction, to ensure a greater phenolic structure. Subsequently, alcoholic fermentation takes place, lasting approximately 15 days. The wine then undergoes malolactic...
Finca Cuarta is the name of the vineyard, located in the heart of La Ribeira Sacra. The paste is cooled to 5ºC with dry ice to maximize anthocyanin extraction, to ensure a greater phenolic structure. Subsequently, alcoholic fermentation takes place, lasting approximately 15 days. The wine then undergoes malolactic...