Coto de Gomariz, 'Abadía de Gomariz'

The Souson, Brancellao, Ferrol, and Mencía for the Abadía de Gomariz were hand-harvested, and then macerated at a low temperature in contact with the skins. Each is vinified separately. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks, with periodic pump-overs and punch downs. The wines from the different plots are blended, and undergo malolactic fermentation in tanks. The Abadía then spends 12 months in 500 liter French oak barrels, before bottling on a Fruit Day according to the biodynamic calendar. The wine spends at least six months in bottle before release. 

Abadía is a reference to 'abbey', where the monks lived in Gomariz. The winery is the oldest civil building used for winemaking in the Iberian peninsula, dating back to the 10th century. 

Learn more about Coto de Gomariz here.