Red wines

O ALBOREXAR 4.0

 

Kind of wine: Red Ribeiro.

Varieties: Mencia

Elaboration: The stems are removed from the grape bunched, and the grapes are softly crushed to do a maceration bofore the fermentation. Fermentation takes place in truncated conical steel 3.000 liters tank for a minimum of 10 days. Once alcoholic fermentation is finished, a softly pressing is done with a manual vertical press, and then It is returned to the tank to do the malolatic fermentation. Finally, It is naturally decanted until It is determined bottling time.

O ALBOREXAR

Kind of wine: Red Ribeiro.

Varieties: Brancellao, Caínho, Sousón and Ferron

Elaboration: Fermentation takes place in truncated conical steel 3.000 liters tank for a minimum of 10 days. Once the alcoholic fermentation is  finished, soft pressing is performed in a vertical manual press and It is  passed to french oak 225 liter barrels, where the malolatic fermentation
takes place. It stays on its own lees, making regular battonages to keep  them in suspension. Time in wood is determined by tasting, and once  completed, it is passed back to the steel tank for decantation and maturation until it is determined the time of bottling.

O ALBOREXAR GARNACHA

 

Kind of wine: Red Ribeiro.

Varieties: Garnacha.

Elaboration: The stems are removed from the grape bunched, and the grapes are softly crushed to do a maceration bofore the fermentation. Fermentation takes place in truncated conical steel 3.000 liters tank for a minimum of 8 days. Once alcoholic fermentation is finished, a softly pressing is done with a manual vertical press, and then It is returned to the tank to do the malolatic fermentation. Finally, It is naturally decanted until It is determined bottling time.

O ALBOREXAR FERRON / CAINHO & SOUSON

Kind of wine: Red Ribeiro.

Varieties: 100% Ferron / 50% Cainho 50 % Sousón.

Elaboration: Vines of the variety (Ferrón or Caiño and Sousón) were selected from different plots, specimens with very little load, which favored obtaining the desired state of maturity.
They are harvested and transported to the winery, where they are partially destemmed and covered in open vertical French oak barrels. There the maceration takes place a few days before starting the fermentation, which occurs spontaneously with the yeasts of the grape.
The fermentation takes place slowly, doing handmade overpumping and plunging twice a day.
After the fermentation, the unpressed wine is bled to another closed barrel where it performs part of the malolactic fermentation. It remains in barrels for around 4 months ( Ferron case) or 9 months (Caíño and Sousón case) and then it is transferred to a steel tank for decanting, in a natural way, before bottling. This wine was not stabilized or filtered, so it may contain natural precipitates.