TYPE OF WINE: Ribeiro Tinto.

VARIETIES: Mencía.

TYPE OF SOILS: The predominant textures are sandy loam, and clayey.

PREPARATION: The grapes are destemmed, they are squeezed very gently and they are concealed to carry out a maceration prior to the start of fermentation that is accompanied by pumping over and punching down. Fermentation takes place in a conical steel tank for a minimum of 8 days.

Once the alcoholic fermentation is finished, a gentle pressing is carried out in a vertical press and returns to the tank, where the malolactic fermentation takes place. Subsequently, it is left to decant naturally and is filtered through plates for bottling.

Type of wine: D.O. Ribeiro Tinto.

Varieties: Mencía.

Type of soils: The predominant textures are loamy-sandy, and clayey.

Elaboration: The grapes are destemmed, they are squeezed very gently and they are concealed to carry out a maceration prior to the start of fermentation that is accompanied by pump-overs and punching down. Fermentation takes place in a conical steel tank for a minimum of 10 days.

TYPE OF WINE: Ribeiro Tinto Crianza.

VARIETIES: Brancellao, Caíño, Sousón and Ferrón.

PREPARATION: The grapes are destemmed but not completely, adding the most mature stalks. They are then squeezed very gently and covered up. Fermentation takes place in a 3,000-liter conical steel tank for a minimum of 10 days. Once the alcoholic fermentation is finished, a gentle pressing is carried out in a vertical manual press and it is transferred to 225-liter French oak barrels, all of them for second use, where the malolactic fermentation takes place.

The time of permanence in wood is determined by tasting, and once finished it is passed back to the steel tank for decantation and maturation until the moment of bottling is determined. 

Discover O Alborexar no ribeiro: recovery of plots with red autochthonous varieties in the search for excellence.
www.oalborexarnoribeiro.com

Type of wine: D.O. Ribeiro Tinto Barrica. Limited Production of 300 bottles / vintage.

Varieties: Garnacha Tintorera (96%), Grano Negro, Tinta da Zorra and others (4%).

Type of soils: The predominant textures are loamy-sandy and clayey.

Elaboration: The grapes are destemmed, they are squeezed very gently and they are concealed in open 225l barrels to carry out a maceration prior to the start of the fermentation that takes place spontaneously. Fermentation takes place for a minimum of 12 days. Once the alcoholic fermentation is finished, a gentle pressing is carried out in a vertical press and it is transferred to a steel tank, where the malolactic fermentation takes place. Later, it is left to settle naturally, in a steel tank, until bottling. It is not filtered or stabilized, so it may contain natural precipitates.

CATA’S NOTES

VISUAL PHASE: Cherry red color with an intense purple rim, thick layer.

OLFATIVE PHASE: Medium intensity, with aromas of black fruits (blackberries, cherries), liquorice and mentholates, slightly toasted background.

TASTE PHASE: On the palate it is structured, round and with an acidity that brings freshness, with good varietal expression, soft tannins and an enveloping finish.

Type of wine: D.O. Ribeiro Tinto Barrica. Limited Production of 300 bottles / vintage.

Varieties: Garnacha Tintorera (96%), Grano Negro, Tinta da Zorra and others (4%).

Type of soils: The predominant textures are loamy-sandy, and clayey.

Elaboration: The grapes are destemmed, they are squeezed very gently and they are concealed in open 225l barrels to carry out a maceration prior to the start of the fermentation that takes place spontaneously. Fermentation takes place for a minimum of 12 days. Once the alcoholic fermentation is finished, a gentle pressing is carried out in a vertical press and it is transferred to a steel tank, where the malolactic fermentation takes place. Later, it is left to settle naturally, in a steel tank, until bottling. It is not filtered or stabilized, so it may contain natural precipitates.

CATA’S NOTES

VISUAL PHASE: Cherry red color with an intense purple edge, thick layer.

OLFATIVE PHASE: Medium intensity, with aromas of black fruits (blackberries, cherries), liquorice and menthol, slightly toasted background.

TASTE PHASE: On the palate it is structured, round and with acidity that provides freshness, with good varietal expression, soft tannins and an enveloping finish.

TYPE OF WINE: Ribeiro Tinto Crianza.

VARIETIES: 100% Ferrón / 50% Caíño 50% Sousón.

PREPARATION: Strains of the variety (Ferrón or Caíño and Sousón) were selected from different plots, specimens with very little load, which favored them to achieve the desired state of maturity. They are harvested and transferred to the winery, where they are partially de-stemmed and concealed in open vertical French oak barrels. There they macerate for a few days before starting the fermentation, which occurs spontaneously with the grape’s own yeasts. Fermentation takes place slowly, with manual pumping over and punching down twice daily. Once the fermentation is finished, the wine is bled without pressing for another closed barrel where part of the malolactic fermentation takes place.

It remains in the barrel for around 4 months (in the case of Ferrón) or 9 months (in the case of Caíño and Sousón) and later it is transferred to a steel tank for decantation, naturally, prior to bottling. This wine was not stabilized or filtered, so it may contain natural precipitates. 

Discover O Alborexar no ribeiro: recovery of plots with red autochthonous varieties in the search for excellence.
www.oalborexarnoribeiro.com

Type of wine: D.O. Monterrei young red.

Varieties: 100% Mencía.

Soils: clay-sandy, granite origin.

Elaboration: Selection of grapes on the table. Destemmed and crushed very soft, almost whole grape. Fermentation and maceration in steel stainless. Discovery and slight micro-oxygenation before malolactic fermentation. Later, it remains in a stainless steel tank until bottling. 

VISUAL PHASE: Garnet red, violet rim.

OLFATIVE PHASE: Intense and very fruity nose: red fruits such as blackberries, strawberries, raspberries, with a light floral background.

TASTE PHASE: In the mouth sweet and easy to drink, medium structure, sweet tannins. Good persistence, with aftertaste of red and spicy fruits.