Terras Gauda 2023

TASTING NOTES

• Color: Straw yellow.
• Nose: With apparently contradictory characteristics: complex but easy to drink, aromas of ripe peach, pineapple, anise, orange blossom and tangerine citrus that are sustained by pleasant mineral and earthy memories and notes of bay leaf and mint.
• Palate: The first impression is that of a wine with a lot of character, which fills our mouths with its fleshiness, powerful structure and velvety sensation.  This consistency, together with its fresh and pleasant acidity, offers us a pleasant, intense wine with a long finish. It is a clear reflection of this excellent vintage.

ELABORATION

It is made from the teardrop musts of the noble native vines of the O ROSAL Valley, located on the Galician bank of the Miño River, very close to its mouth through the lands of La Guardia in front of neighboring Portugal and within the Rías Baixas Designation of Origin. Made with 70% Albariño varieties, 25% Caíño and 5% Loureiro.

Albariño contributes to the blend with its fruity aromas and volume in the mouth. Loureiro provides us with good floral aromatic intensity and Caíño offers the mixture aromas of exotic fruits, balsamic and most importantly, great structure and uniqueness.

The Albariño and Caíño come from the plots with lower altitudes, that is, with higher humidity and warmer, which means an earlier harvest and therefore greater concentration, lower acidity and more body in the wines. This Albariño is the one that is harvested the earliest, between September 16 and 21 and the Caíño is the last variety to be harvested, between September 26 and 29, being the latest, although for the first time, it was harvested before the month of October.

The Loureiro comes from vineyards at higher altitudes and lower humidity, fresher, causing a slower ripening which provides a lively Laureiro of intense aromas and softness in the mouth. It is harvested between September 24 and 25.

After cold maceration with different times depending on the variety, fermentation was carried out at low temperature in stainless steel tanks. Subsequently, the natural yeasts selected from the winery's own vineyards are added, the wine is stabilized with cold, filtered and bottled.