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Producer: Xosé Lois SebioGrape Varieties: Other Varieties 35%, Ferrol 20%, Sousón 20%, Caiño Longo 15%, Bastardo 10%Optimum Drinking: Within 6 yearsWine Style: Elegant fragrant balanced redAlcohol by Volume: 14%Closure: Natural CorkCountry: Spain
A layered fragrant blend highlighting notes of violet, black fruits, figs and plums, combined with subtle hints of black pepper and mineral tones. Elegant and expansive on the palate, offering fine tannins with a balancing freshness. The rich yet vibrant finish is wonderfully intense and long.
Winemaker Xosé Lois Sebio has produced this stunning eponymous collection of wines as a result of a personal quest: to find wines with unique personality from more risky processing zones and with a very marked identity. This original and quirky range is made from high quality grapes in areas which are often neglected or simply different; vineyards that are difficult to farm due to the high costs of conventional viticulture. Away from fashions and conventions, the sole intention is to respect and express the soil, variety and area; producing wines with soul and personality. The wines are vinified with minimal intervention and low sulphur. These are collectable wines for lovers of the authentic and different.
2015 was an almost perfect vintage. A cold winter, mild spring and a summer with abundant sunshine and little rainfall, resulted in grapes with optimum phenological maturity. The balance between the maturity and freshness found in the grapes was impeccable, resulting in wines capable of great ageing.
This wine is from the DO Ribeiro, which means ‘River Bank’ in Galician, as it is located along the Miño river and its tributaries, in Galicia, North West Spain. A blend of indigenous varieties, the vines range from 40 to 70 years old. These vines are low yielding and produce small, concentrated, flavoursome berries. Planted at an altitude of 150 to 350 metres above sea-level, the vines are free-standing and trained with a stake in the traditional manner, at a density of 1.25 x 1.25 metres. The soils are clay with schist, the latter imparting mineral tones to the wine. The grapes are manually harvested.
Vinification took place in open tanks of 1,500 litres. A pre fermentation cold soak lasted one week, prior to fermentation at low temperatures. The wine was gently pressed in a manual screw press. Only the lots with the sweetest, ripest tannins and fruit forward flavours were extracted. The wine started malolactic fermentation in tank, which was completed in barrel. The blend was aged for 14 months in 500 litre barrels of third fill.
Grilled lamb with herb-roasted root vegetables.
Other Varieties 35%, Ferrol 20%, Sousón 20%, Caiño Longo 15%, Bastardo 10%
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