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Eido da Salgosa Rosal is a white wine produced in the Rías Baixas DO, subzone O'Rosal, with Albariño, Loureira, Cagarrucho, Treixadura and Caño by the Cazapitas winery.
O Rosal is a valley located at the end of the Miño river, and extends beyond the administrative boundaries of the municipality that bears its name. This valley is a very special region within the Rías Baixas wine region. While in the whole Rías Baixas region, Albariño is the most prominent grape variety, in the Rosal region, Albariño is always blended with other varieties, which makes this white wine one of the most outstanding examples of this traditional blend.
In the case of Eido da Salgosa Rosal, we find a coupage that is composed of 70% albariño, 15% loureira, 5% cagarrucho, 5% treixadura and 5% caíño. During the winemaking process, the grapes are taken to the winery and pressed in a pneumatic press without destemming. The must is cooled for 24 hours and then racked. Fermentation takes place at a controlled temperature. The wine spends 4 months in contact with fine lees and then rests for a further 4 months on the lees before being gently filtered.
Colour: In terms of visual appearance, Eido da Salgosa Rosal shows an attractive burgundy red hue.
Nose: In terms of aroma, it is remarkably intense and complex, with citrus fruit nuances and an appreciable presence of mineral elements.
Palate: On the palate, this wine is characterised by its solid structure and generous body, with abundant fruit, balanced acidity, mineral notes and spicy hints that stand out on the finish.
Eido da Salgosa Rosal is a white wine made in the DO Rías Baixas area, subzone O’Rosal, with Albariño, Loureira, Cagarrucho, Treixadura, and Caño by the Cazapitas winery.
O Rosal is a valley located at the end of the Miño river, extending beyond the administrative limits of the municipality that bears its name. This valley is a very special region within the Rías Baixas wine region. While Albariño is the most prominent grape variety in the entire Rías Baixas region, in the Rosal region, Albariño is always combined with other varieties, making this white wine one of the most outstanding examples of this traditional blend.
In the case of Eido da Salgosa Rosal, we find a blend composed of 70% Albariño, 15% Loureira, 5% Cagarrucho, 5% Treixadura, and 5% Caíño. During the production process, the grapes are taken to the winery and pressed in a pneumatic press without destemming. The must is cooled for 24 hours and then racked. Fermentation takes place at a controlled temperature. The wine spends 4 months in contact with fine lees and then rests for another 4 months on the lees before undergoing a gentle filtration.
Color: Regarding its visual appearance, Eido de Salgosa Rosal displays an attractive burgundy red hue.
Nose: In terms of aroma, it is notably intense and complex, with citric fruit nuances and a noticeable presence of mineral elements.
Palate: On the palate, this wine is characterized by its solid structure and generous body, with abundant fruit presence, balanced acidity, mineral notes, and spicy hints that stand out in the finish.
