Coto de Gomariz, 'The Flower and the Bee', Souson

"The bees that carry out the pollination of the flower of the vine are the starting point of everything in the vine and in Gomariz. It is aged for four months in wood to polish the tannins of the powerful Sousón, which results in a wine with character, fresh, fruity, and very balanced. Its uniqueness never leaves you indifferent, and attracts the best sommeliers in the world for star dishes as it is suitable for risky pairings."

-Inma Pazos & Miguel Montoto, Coto de Gomariz

The Sousón for the Flower & the Bee is hand harvested, then macerated at a low temperature in contact with the skins.  Alcoholic fermentation takes place in temperature-controlled stainless steel tanks using wild yeasts, with periodic pump overs and punch downs. The Flower & the Bee spends four months in oak barrels, where it rounds out until it is bottled on a Fruit Day according to the biodynamic calendar. 

Learn more about Coto de Gomariz here.