Name：Finca Estarijo 2016

Origen：Rioja

Winery: Terras Gauda

Serve Temperature：16~18℃

Location name：El Estarijo

Soil：gravel and sandstone soils

‍

Winemaking：

Harvesting was carried out by hand and the grapes transported in 18 kg crates. Once in the winery, the bunches were sorted on the selection table. After destemming, the whole, uncrushed grapes were transferred into fermentation tanks using gravity flow to ensure they remain whole for as long as possible.

They fermented at 25°C for 20 days, with only a light pumping-over to ensure a selective extraction and preserve all the fruit. We then bring all our savoir-faire to bear to skilfully mature the wine in small 700-litre oak foudres and barrels, achieving complexity, soft tannins and a moderate amount of oak. The oak ageing lasts for 16 months.

‍

Testing Notes：

Color：The Graciano, the dominant varietal, gives the wine an intense colour.

Aged：We then bring all our savoir-faire to bear to skilfully mature the wine in small 700-litre oak foudres and barrels, achieving complexity, soft tannins and a moderate amount of oak. The oak ageing lasts for 16 months.

Aroma：Black fruit and liquorice characteristic of the varietal.

Paring：Traditional stews or casseroles such as beans with quail, and Rioja-style and even spicy potatoes. Fresh vegetable stews. Meat: lamb chops cooked over vine shoots, game, cold meats, etc. Fish: Rioja-style cod, baked fish, etc. Mushrooms, sauteed or in stews, omelettes, etc.

Name：Quinta Sardonia

Winery：Terras Gauda

Serve Temperature：15ºC

Location name：Quinta Sardonia

Average Produce：21,260 bottles / year

‍

Winemaking：

The finest bunches, which had already been selected over the summer, were brought into the winery. The various grape varieties were combined befare fermentation with the aim of respecting the soil and obtaining perfect maturity.

3-8% of the grapes (depending on the soil) went into vat in whole bunches to further enhance the wine's aromatic potencial and create tension and excitement on the palate from the matute stalks. Fermentation was brought on by a starter culture of native yeasts

The temperature and the vatting times were carefully managed during the maceration process to achieve a gentle and precise extraction via infusion. Malolactic fermentation was allowed to occur spontaneously in new barrels and barrels previously used far one fill.

For its 20 months ageing 30% of the wine went into new French oak barrels and the rest in barrels previously used far one fill, using a combination of 225 and 600-litre barrels. The wine received a light filtration befare bottling

‍

Testing Notes：

Quinta Sardonia 2017 subtly seduces us right from the start, revealing its nuances one after the other and offering us a wide array of aromas including ripe plum, black liquorice, spicy tones of pepper and a backdrop of graphite and smoky notes. On the palate, the wine is velvety, flavoursome, mineral, and very silky from start to finish. Here again, we find the same aromas as we detected on the nose but against a backdrop of thyme that adds freshness to the whole. The wine ends with fresh, silky tannins and notes of chocolate and cocoa, giving us a very long, pleasant finish. This is a very harmonious wine of remarkable elegance.

Aged：20 months in French oak barrels

Aroma：Ripe plum, black liquorice, spicy tones of pepper and a backdrop of graphite and smoky notes.

Name：QS2

Winery：Terras Gauda

Serve Temperature：15ºC

Location name：Quinta Sardonia

Soil：limestone

Average Produce：20,658 bottles

‍

Winemaking：

The highest-quality clusters were identified throughout the summer until taken to the winery. The different varieties were harvested only at peak ripeness and combined prior to fermentation, keeping our vineyard soil healthy being a top priority.

The grapes were introduced into tanks with 5-10% of whole bunches (depending on the soil), seeking to enhance the aromatic part and provide power and emotion in the mouth with mature stems.

Fermentation was natural, using indigenous yeasts. During maceration, the temperature and length were controlled to ensure a delicate, precise infused extraction. The malolactic fermentation was divided between barrel and vat.

The 15 months ageing was carried out in 51 % French oak barrels previously used for one or two fills, 23% 600-litre barrels previously used for one fill and 26% 1,200-litre French oak foudres. The wine was lightly filtered befare bottling.

‍

Testing Notes：

Qs2 2018 has a good aromatic intensity and shows the freshness of the vintage with aromas of raspberry, liquorice and peppers that open on a base of violets and very fresh fruits. The mouth is fluid, powerful but very silky and elegant. Complex wine in nuances, we find red fruit with hints of lavender and thyme, a very mineral center of the mouth and with good acidity that leads us to a savory and long finish.

Aged：15 months in 225 and 600 liter barrels of one and two wines, and in 1,200 L foudres.

Aroma：Red fruit, violet flowers, embellished with licorice and black pepper, and a little herbaceous flavor of thyme can be found in the final.

‍

Name : Heraclius Alfaro

Variety : Grenache, Tempranillo, Graciano and Mazuela

Denomination of origin : Rioja

Alcohol of Volume: 14% vol.

Capacity: 750 ml

Serve temperature: 16~18℃

‍

Winemaking/Features :

The manual harvest is carried out in boxes of 18Kg capacity. And in the winery the clusters are chosen on the selection table. They are destemmed and the whole grape, without crushing, is taken to the fermentation tanks by gravity, respecting its integrity to the maximum.

For 20 days they ferment at 25ºC, carrying out light pumping over in order to make a selective extraction and preserve all its fruit. Now is the time to properly fine-tune the aging in oak barrels and achieve complexity, a soft contribution of tannin and a moderate presence of wood in this rest.

Aged for 12 months in oak barrels.

‍

Testing Notes :

Intense color, elegant nose. Very ripe black fruit, red fruit jam and spices, integrated wood. Balanced on the palate, dense, soft, fresh and with a long finish.

‍

Food Pairing :

Traditional stews or casseroles such as white beans with quail, Rioja-style potatoes, even spicy ones. From the garden the stew. Meat: lamb chops with vine shoots, game, cured meats... Fish: cod Rioja style, baked fish... Sautéed or stewed mushrooms, omelettes...

Name : Sardón

Variety : Tempranillo (tinto fino) 96%, Garnacha 3%, 1 % Albillo, Syrah, Malbec and Cabernet Sauvignon.

Denomination of origin : Rias Baixas - Galicia.

Color : Dark cherry red color

Alcohol of Volume: 15% vol.

Capacity: 750 ml

Serve temperature: 16~18℃

‍

Winemaking/Features :

Selection of vineyards from different locations throughout the Duero Valley in the provinces of Burgos and Valladolid.

‍

Testing Notes :

The deep, concentrated colour of this vintage is typical of the Douro Valley, but the freshness of the vintage is already noticeable on the nose with aromas of raspberries and blackberries and a slightly spicy backdrop that brings out the fresh red fruit character. There is an explosion of red fruit, redcurrants and raspberries, on entry to the palate which shows lovely volume from the outset. Notes of blackberries and liquorice come through at first then give way to a powerful minerality and firm yet well managed, soft tannins. The finish is fresh and the vintage's remarkable acidity and minerality combine to make Sardón a refreshing and extremely tasty wine.

‍

Name : Val de La Osa Mencia

Years  : 2017

Variety : Menda 100%

Denomination of origin : Bierzo - León

Alcohol of Volume : 14.5%

Capacity : 750ml

‍

Vineyard Location:

Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.

‍

Winemaking/Feature:

The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.

We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.

‍

Testing Notes:

Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, flesh and long finish.

‍

Food Pairing:

Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.

Name : Magnum Val de La Loba

Years : 2016

Variety : Menda 100%

Denomination of origin : Bierzo - León

Alcohol of Volume: 14.5%

Capacity: 750ml

‍

Vineyard Location:

Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.

‍

Winemaking/Feature:

The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.

We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.

‍

Testing Notes:

Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, fresh and long finish.

‍

Food Pairing:

Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.

‍

Name : Pittacum

Variety : Mencia 100%

Denomination of Origen : Arganza de Bierzo

Aging : French oak 、 America oak barrels 8 monthes

Alcohol by Volume : 14.5%

Capacity : 750ml

Climate :

The cold winter with an abundance of precipitations in the form of snow kept the vine at a vegetative standstill. The spring was cold and very wet. The vineyards responded to ali this with a delay to bud burst, which did not take place until the start of May. In June, precipitations in the form of storms and hail complicated the fruit set, causing a drop in the harvest production size. July and August were hot, dry months and the first grapes started to change colour. Ripening commenced and, after several difficult months, we finally had a spell of stable weather.

We started harvesting the Menda on 21 September in perfect weather. It was dry and sunny, with night time temperatures that were sometimes as low as 2ºC. The Mencia was finally harvested with good fruit, soft tannins and prefect acidity

‍

Winemaking/Features :

The grapes arrive at the winery in small 12 kilo boxes. Bunch by bunch they are selected at the sorting table. Winemaking takes place in stainless steel tanks with light cap plunging and must siphoning during fermentation, that usually lasts about 15 days at 25 ºC degrees.

The wine was bled and kept in the tank for a month befare taking it to French and American oak barrels with 220 liters holding capacity. For the eight months the wine stays in the barrel and it remains undisturbed by racking. After bottling another long two year period of repose begins.

‍

Tasting Notes :

Intense color with elegant nose. Fresh red fruits, spices, chinese ink and minerals. Fluid and juicy with a long finish.

‍

Food Pairing :

Pittacum's profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.

‍

Name : La Mar

Years : 2018

Variety : Caíño blanco 98% , Albariño 2% and Loureiro.

Denomination of Origen : Rías Baixas

Color : Golden

Alcohol by Volume : 12.5 % vol

Capacity : 750ml

Serve temperature : 10~12ºC.

Soil : Schist soil

‍

Climate :

Spring 2018 was rainy, with low minimum temperatures that continued into the first third of the summer. In August, there was a notable increase in temperatures coming in the farm of two heatwaves at the start and middle of the month, the first one recording the highest maximum temperature seen in the last twenty years.

These conditions resulted in sorne dehydration of the grapes in the most exposed areas, reducing the final weight of the harvest. However, the impact was attenuated thanks to the altitude of our plot of Caiño destined far La Mar and to sorne propitious, but not very heavy, rainfall a few days befare the harvest.

The balance shown by the grapes at the time of their picking resulted in a wine with a strong personality and delicate aromas of ripe fruit set off by the wine's typical mineral character. The well-ripened and perfectly-balanced grapes are also reflected in a strength of tas te and flavour that is unusual far a white wine.

‍

Winemaking/Features :

Because of its high skin percentage, the Caíño grape undergoes a longer cold maceration process to extract the aromas to full advantage.

After the alcoholic fermentation, wine stays in its fine lees up to two months. It is then allowed to rest at low temperature far at least another six months until it goes into bottle where it rests and rounds out far a further period of time.

‍

Tasting Notes :

Even though we know that the Caiño is the varietal best able to extract the finest qualities from our terroir, we are still surprised by how much these qualities show through in the wine. The schist soil, the nearby sea and the mild climate of the O Rosal valley can ali be detected, revealing themselves through perceptible aromas of earth and broken rock with surprising saline and iodine nuances. It also, of course, shows fruit, here in the farm of ripe aromas of peach and pineapple with hints of cantaloupe melon. The aromatic trajectory comes to a subtle close with enveloping creamy notes created by the wine's contact with the lees.

Although it is already surprising and unique in terms of aromas, it is outstanding on the palate. There is no hint of shyness even on the first contact with the palate. From the outset it is juicy, sweet and voluptuous, giving the wine a lovely enveloping character. It fills the mouth with its unctuousness, yet remains soft and fresh thanks to its excellent acidity, which also contributes to its impressive capacity far ageing. This is a big wine with a never-ending finish.

‍

Food Pairing :

Its high acidity makes it a perfect pairing for fish and seafood, but its powerful body and volume enlarges its pairing range to stews or roasted meats, and spiced or slightly spicy hot dishes.

‍

Name : Abadía de San Campio

Variety : 100% Albariño

Denomination of origin : Rias Baixas - Galicia.

Color : Golden

‍

Alcohol of Volume: 12% vol.

‍

Capacity: 750 ml

‍

Serve temperature: 10~12℃

‍

Climate : Marine Climate

‍

Winemaking/Features :
After a cold pre-fermentation maceration, the alcoholic fermentation is carried out with our native yeast, isolated from our own vineyard. After this, the wine rests for the necessary time, stabilizes and is finally bottled.

‍

Testing Notes :
The aromas of this 2021 vintage stand out for their clear and fresh nuances of very ripe tropical fruits, with a predominance of pineapple, accompanied by delicate nuances of white fruits such as pear and Golden apple. These aromas are enhanced thanks to the cold pre-fermentation maceration.

This vintage stands out for its excellent taste balance, resulting in a friendly, very fresh and velvety wine, with a vibrant and powerful mouthfeel. Its fair acidity and appreciable creaminess offers us a sweet and very appetizing wine. The aftertaste shows us again the memories of tropical fruits, with a very persistent and fresh finish.

Food Pairing :
Wonderful combination with seafood: oysters, clams and crab.
Also enjoy it with Asian cuisine.

‍

Name : Terras Gauda

Years : 2020

Variety : Albariño 70%, Caiño 22%, Loureiro 8%

Denomination of Origen : Ria Baixas

Alcohol by Volume : 12.5%

Capacity : 750ml

Serve temperature : 1~12℃

‍

Winemaking/Features :

After pre-fermentation cold maceration differing in duration according to the variety, alcoholic fermentation was carried out with our own yeast from our own vineyards. After the necessary resting period, the wine was stabilised and bottled.

‍

Tasting Notes :

With its perfect blend of varietals, Terras Gauda is a highly complex wine, in which the predominant aromas of mandarin, orange peel and ripe melon intermingle with the pleasant and subtle mineral, earthy and orange blossom notes.

This vintage shows an impressively powerful structure, character and meatiness, filling the palate with its voluminous and velvety mouthfeel. It is also fresh, cheerful and very lively. Its intense flavour is accompanied by mineral and creamy sensations that give it even more character.

The aromas on the palate and the long, intense finish reflect the excellent ripeness of the 2020 vintage.

This wine gives us two seemingly contradictory characteristics: it is a complex yet easy-to-drink.

‍

Food Pairing :

The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.

‍