Grape: Different native varieties of D.O. Ribeiro
Processing: Primary fermentation is done with grape skins; once opened, secondary, malolactic
fermentation takes place.
Aging: 12 months in French new oak barrel, 3 months in 314 stainless steel wine tank and 3
months in the bottle.
Production: 1331 bottles. Limited Edition
Own eco-friendly sustainable winemaking.
Annual Precipitations: 600-800 litres per m2
Vineyard Sources: D.O. Ribeiro, Avia’s river basin and Riobó, birthplace of the finest Ribeiro
Elevation: 300 feet above sea level (90 meters)
Density of plantation: 4000 plants per hectare.
Number of buds per hectare: 80 000
Vine training system: trellis
Vine pruning technique: Guyot
Harvest: beginning of October
Colour: bright red cherry colour, medium-bodied wine with brilliance and clarity.
Nose: aroma of berries and plum; notes of clay soils; subtle and clean on the nose, elegant, fine.
Mouth: mineral notes; silica with an intense taste of berries; elegant, fresh on the palate.
Recommended serving temperature: 13,5ºC / 56,3ºF
Overall, a wine to hold with body and structure in the mouth.
Carlos Manuel Blanco, Do Rexurdir Wineries