35 to 45 years
Granitic origin, schist and clay
Hand harvested 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. Salvage yeast is used, finishing with commercial yeast. Wine rounds in the vat until bottling
Coto de Gomariz is 70% Treixadura complemented with Godello, Loureiro and Albarino. Fermented in stainless steel vats where it stays for eight months before being bottled following the lunar calendar. Bright yellow-colored, the nose comes through as a serious wine, built to last, with subtle aromas of minerals intermixed with grapefruit, fresh hay, ripe yellow fruit, with lots of complexity and changing with time in the glass. The palate is very intense, extremely balanced, with great acidity and persistence. Already approachable and with a bright future. Gulpable minerality at very good price.
Residual sugar (g/l) 1,70
Total Acidity (g/l) 6,12
Production (bottles) 60.000