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We hope that the moment you decant the first bottle, you know a little (or much more) about what was done to achieve it.

Abadía da Cova Amarante


Harvest: 2016

Type of grape: Mencía and Merenzao

Viticulture: heroic in terraces. All works are done manually.

Vineyard: A Granxa

Orientation: South - Southwest

Altitude: 460m

Architecture: In terraces

Slope: 64%

Soil: Granite with traces of slate with predominance of silts and sands. It has selected and spontaneous plant cover

Age of vineyard: 35 years

Conduction: espalier at simple cord

Pruning: Royat

Density of plantation: 4700 vines/ha

Harvest: Manual in boxes of 18 kilos

Heroes: José Ramón and Manuel watch over this vineyard with a lot of respect and attention

Elaboration: Manual selection of grape. The grape is destemmed and slightly pressed. The Mencía grape is vinified by bleeding, macerating just six hours; The Merenzao ferments and macerates at low temperature for fifteen days. They are made in separate stainless steel tanks. Both wines are assembled at the end of fermentation and it rests for at least three months in tanks.

Vintage 2016: Year of high rainfall and average temperatures during the first six months. From there, the year was very dry and hot. This climate favoured an early and excellent maturation. The harvest was held between the 6th and the 15th of September.

Serving temperature: 8º /10º

Alcohol content: 12.4% vol.

Total acidity: 5.3 g/l

Save time: Up to 2 years. Consume preferably during the first year.

Tasting Notes: Attractive raspberry rose colour of high intensity, clean and bright. Aromas of red fruits on a floral base, milk and red candy, very fresh and spicy with liquorice and aromatic herbs hints. On the palate, it is silky, fruity, with an excellent acidity. Greasy touch, tasty of high complexity and volume.

Peñin Guide 2018: 90 points

*2nd vintage in market of Abadía da Cova Rosé

75cl bottle

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