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Bodegas Val de Souto is a winery dedicated to producing white and red wine with Designation of Origin Ribeiro, with great value for money. Our facilities located entirely in Souto (Castrelo de Miño, Ourense, Spain) allow limited production, and this ensures the high quality of our wines.
Visual Phase: Clean and bright, lemon yellow with greenish glints.
Olfactory Phase: Intense aroma and with a strong complexity, highlighting notes of aromatic herbs of type box on a fruity background in which citric aromas of Grapefruit and lemon predominate.
Tasting Phase: Very nice on the palate, mellow, good structure, long and with a final sensation of sweet fruit that invites to continue drinking.
Varieties of Grapevines: Treixadura, Godello and Loureira.
Vinification: 6 months in Steel Tanks
Alcoholic Graduation: 12,5°
Grape 100% own production
Awards:
The Wine Advocate: 86 Parker Points®
Decanter World Wine Awards 2014 - Bronze Medal
Concours Mondial Bruxelles 2014 - Silver Medal
XX Premios Mezquita - Silver Medal
Acio de Ouro 2013
Distincion Gallaecia 2013
Guía Repsol 2015: 90 points
Elaboration process of Val de Souto white: The 25-30 year old plantations settled on lands of varying composition, some of the lands are granitic, and others, the majority, with a clear predominance of slate. This diversity of soils gives the wine a certain personality and a different character. After thorough ripening controls, the harvest is made in each plot separately, waiting their optimum. The grapes are destemmed and afterwards introduced in the press by gravity; we do not use pasta pumps. The pressing is done in a horizontal press of dishes inherited from our ancestors. Due to the particular characteristics of this press, in the elaboration of Val de Souto, we only use the grape-juice drained from the press and from the first pressure, ie, the must flower. In the press, pectolytic Enzymes are introduced, which benefit the extraction of flavour from the skins and facilitate the subsequent settling. Also by gravity, the must goes from the press to the settling tanks; it is done at a temperature of 12°C for 72 hours. The clean must passes to ferment in steel tanks where previously a "foot of cuba" was done in the days before a selection of the best grapes. All fermentations are carried out with a careful temperature control.We make a slight aging on lees in steel tanks after finishing the alcoholic fermentation.