Designation of Origin

Valdeorras

Unmatched environment with ideal temperatures for the vine.

The origins of the D.O. Valdeorras are linked to the Roman presence by the passage called Vía Nova, as well as by the gold deposits of the area. The first references to viticulture on the banks of the Sil lead us to the figure of Lucio Pompeyo, who is credited with planting the first strain of the region there by the 1st century A.D.

The region stands out both for the elaboration of whites, where the Godello grape is undoubtedly the protagonist, as well as for its famous red wines. For the development of the latter, the Mencía grape appears as the most outstanding variety, although it is usually combined with other varieties such as Sousón, Garnacha or Tempranillo.

In Valdeorras, where the production areas occupy a large part of the Sil, Xares and Bibei river basins, the climatic factor creates particularly favorable conditions for the vine, thanks to the extraordinary temperature drops during the night, where they reach record drops of up to 28 degrees from the day.

The vines, settled on slopes of North – South orientation, grow on shale and slate soils, in an incomparable environment marked by the river channel and the government of the majestic Shrine of the Hermitages.

DO Valdeorras elaboration process

Vintage

 

After carrying out thorough maturation controls, the harvest is done in the different plots. The harvest takes place in a manual way, starting with the hillside vineyards and ending with those located in the valleys and banks of Valdeorras.

1

Selection

 

Picking the grapes in the cellar, this is scrupulously selected. The games are attended primarily as a function of the time of the day in which they have been harvested, in order to have the best temperature conditions and carefully de-stemming and crushing.

2

Fermentation

 

Once the grapes are packaged, the fermentation and mashing of the pasta is carried out simultaneously. During the process, open traces are executed by the classic bathtub method, without resorting to automatic systems. The moment of bleeding and light pressing is particularly determined in each deposit..

3

Maturation

 

Then, the wines of Valdeorras carry out the malolactic fermentation, in a directed way and without leaving its completion at random. The night cold of winter, typical of the area, is responsible for the subsequent natural tuning of the wine, giving all its character and personality.

4

Vintage

 

After carrying out thorough maturation controls, the harvest is done in the different plots. The harvest takes place in a manual way, starting with the hillside vineyards and ending with those located in the valleys and banks of Valdeorras.

1

Selection

 

Picking the grapes in the cellar, this is scrupulously selected. The games are attended primarily as a function of the time of the day in which they have been harvested, in order to have the best temperature conditions and carefully de-stemming and crushing.

2

Fermentation

 

Once the grapes are packaged, the fermentation and mashing of the pasta is carried out simultaneously. During the process, open traces are executed by the classic bathtub method, without resorting to automatic systems. The moment of bleeding and light pressing is particularly determined in each deposit.

3

Maturation

 

Then, the wines of Valdeorras carry out the malolactic fermentation, in a directed way and without leaving its completion at random. The night cold of winter, typical of the area, is responsible for the subsequent natural tuning of the wine, giving all its character and personality.

4

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies
logo

0

load wp-blog-header.php