Terroir: Granitic and sandy soil.
Age of the vines : 150 to 200 years old vines
Vinification: Harvested by hand and destemmed. Fermentation with the skins for around 25 days. During the first 2 days, the grapes are crushed with the feet, and then the juice and the skin are put in an open tank. Th skins are pushed down by hand every day to keep them moist and gently extract the tannins. After pressing, the wine is aged in old barrels of 225L and 250L for 1 year.
|Rias Baixas Goliardo Caino||Login||Bottle (75cl)||2015|
|Rias Baixas Goliardo Caino||Login||Bottle (75cl)||2014|