Terras Gauda 2022

Artisan tradition and technology characterize Terras Gauda where they have achieved a unique Albarino brand. In collaboration with the CSIC, they selected the five varieties of albarina grape with the highest quality, resistance and organoleptic characteristics of the vineyards of this winery in order to obtain a single ferment and not genetically manipulated. The first Galician wine with its own DNA.

Tasting Note

• 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 supported by pleasant mineral, earthy memories and notes of bay leaf and mint.
• Mouth : The first impression is that of a wine with a lot of character, which fills our mouths with its meatiness, powerful structure and velvety sensation. This consistency, together with its fresh and friendly acidity, offers us a pleasant, intense wine with a long finish. It is a clear reflection of this excellent addition.

Elaboration and aging

It is made from the tear-proof musts of the indigenous noble strains of the O ROSAL Valley, located on the Galician coast of the Mino River, very close to its mouth through La Guardia lands in front of the neighboring Portugal and within the Denomination of Origin. Rias Baixas
Elaborated with the varieties 70% Albarino, 18% Caino and 12% Loureiro.
The Albarino contributes to the mix with its fruity aromas and volume in the mouth. The Loureiro gives us good floral aromatic intensity and the Caino offers to the mixture aromas of exotic fruits, balsamic and the most important, great structure and singularity.
The Albarino and Caino come from the plots with lower altitude, that is, with higher humidity and warmer, which means an earlier harvest and therefore higher concentration, lower acidity and more body in the wines. This Albarino is the one that is harvested earlier, between September 16 and 21 and the Caino the last variety that is collected, between September 26 and 29, being the latest, although for the first time, it was collected before Of October.
The Loureiro comes from vineyards of higher altitude and lower humidity, fresher, causing a slower ripening which provides a vivid Laureiro with intense aromas and softness in the mouth. It is harvested between September 24 and 25.

After the cold maceration with different times according to the varieties, the fermentation was carried out at low temperature in stainless steel tanks. Afterwards, the natural yeasts selected from the vineyards of the winery are added, the wine is stabilized with cold, filtered and bottled.