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Net weight:
As Caborcas is a wine made with mainly Mencía, as well as Sousón, Garnacha, Merenzao, Godello and Brancellao. All the grapes come from a single vineyard of 2.5 hectares, over 80 years old, located at 600 meters altitude, on the slopes of the Bibei river on granitic soils.
As Caborcas is a north-facing vineyard planted some time ago with a field blend that was used to make the As Caborcas red wine, with moderate alcohol and soft and smooth on the palate. It fermented in small stainless steel vats and a 3,000 kg oak tank with indigenous yeasts and then matured in 1,500 and 2,000 liter oak foudres for 15 months.
The nose is spectacular, complex, deep and expressive. It is rich and juicy in its Galician granite way, with fine, slightly dusty tannins.
Harvesting is manual with grape selection in the vineyard. At the winery, the grapes are destemmed and cold macerated before fermenting with indigenous yeasts in temperature-controlled stainless steel tanks and wooden vats. After fermentation, the wine is aged for 12 months in 2,000-liter foudres.
Net weight:
As Caborcas is a wine made with mainly Mencía, as well as Sousón, Garnacha, Merenzao, Godello and Brancellao. All the grapes come from a single vineyard of 2.5 hectares, over 80 years old, located at 600 meters altitude, on the slopes of the Bibei river on granitic soils.
As Caborcas is a north-facing vineyard planted some time ago with a field blend that was used to make the As Caborcas red wine, with moderate alcohol and soft and smooth on the palate. It fermented in small stainless steel vats and a 3,000 kg oak tank with indigenous yeasts and then matured in 1,500 and 2,000 liter oak foudres for 15 months.
The nose is spectacular, complex, deep and expressive. It is rich and juicy in its Galician granite way, with fine, slightly dusty tannins.
Harvesting is manual with grape selection in the vineyard. At the winery, the grapes are destemmed and cold macerated before fermenting with indigenous yeasts in temperature-controlled stainless steel tanks and wooden vats. After fermentation, the wine is aged for 12 months in 2,000-liter foudres.
