The vineyard is close to the mouth of the Umia River so has a huge Atlantic influence. Vines are 70 years old and are trained on tall granite posted pergolas, called emparrados in Gallego, which keep them off the damp ground. You’ll find the distinctive varietal aromas for Caiño Tinto – cracked black pepper and herbal notes. Grape Variety: Caiño Tinto Region: Galicia Appelation: Rias Baixas Winery: Eulogio Palomares Bodegas Zarate Vintage: 2019 Ageing: 12 months 1,200l chestnut foudre Farming: Permanent natural cover and no use of chemicals. Some Biodynamic principles applied Alcohol % ABV: 13.5 Allergens & Misc. Ingredients: Contains Sulphites and Sulphur Dioxide
The grapes come from seventy-year-old vines in Castrelo-Cambados, in the Val do Salnés subzone of Rias Baixas. The vineyard is close to the mouth of the Umia River so has a great Atlantic influence. The vines were propagated by layering and thus grow on their own rootstocks. Phylloxera can’t survive in the well-drained sandy/granite soils. The vines are trained on distinctive tall granite posted pergolas, called emparrados in Gallego, which keep them off the damp ground and dry them in the Atlantic winds, mildew is a big problem here
Farming is organic, using shells from the surrounding coastline which provide the calcium and magnesium the vines don’t get from the acidic soils. They also use seaweed as compost. Harvest is by hand
Grapes are destemmed then placed in an open oak vat for fermentation with natural yeasts. This takes around four weeks during which there is daily punching down. With this long fermentation they are looking to ‘infuse’ the grapes extracting colour and aromas. The wine is then transferred to 1,200 litre chestnut foudres where it ages for 12 months and undergoes malolactic fermentation. Wines are bottled in the autumn the year after the vintage without and fining or filtration.
There are varietal aromas, notes of cracked black pepper and herbal notes. It has a fine texture with some texture.