My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Goliardo a Telleira is a red wine made from Caiño grapes of the D.O. Rías Baixas by the Bodega Forjas de Salnés.
This wine is made from grapes coming from vineyards of around 45 years of age grown on pergola located in Dena (Meaño) at an altitude of 10 metres above sea level, on sandy soils with presence of pebbles. Spontaneous fermentation in 600-litre open barrels. Aged for 24 months, 12 months in French oak barrels with 7 vintages and another 12 months in new barrels, both of 600 litres.
Goliardo a Telleira is a red wine made with Caiño from the D.O. Rías Baixas by the Bodega Forjas de Salnés
It is a wine made with grapes from vvineyards of about 45 years conducted in pergola located in Dena (Meaño) at an altitude of 10 meters, on sandy soils with presence of pebbles. Spontaneous fermentation in open barrels of 600 liters. Aging of 24 months, 12 months in French oak barrels with 7 vintages and another 12 months in new barrels, both of 600 liters.
Goliardo a Telleira is a red wine made from Caiño grapes of the D.O. Rías Baixas by the Bodega Forjas de Salnés.
This wine is made from grapes coming from vineyards of around 45 years of age grown on pergola located in Dena (Meaño) at an altitude of 10 metres above sea level, on sandy soils with presence of pebbles. Spontaneous fermentation in 600-litre open barrels. Aged for 24 months, 12 months in French oak barrels with 7 vintages and another 12 months in new barrels, both of 600 litres.
Goliardo a Telleira is a red wine made with Caiño from the D.O. Rías Baixas by the Bodega Forjas de Salnés
It is a wine made with grapes from vvineyards of about 45 years conducted in pergola located in Dena (Meaño) at an altitude of 10 meters, on sandy soils with presence of pebbles. Spontaneous fermentation in open barrels of 600 liters. Aging of 24 months, 12 months in French oak barrels with 7 vintages and another 12 months in new barrels, both of 600 liters.
