Lagar de Sabariz, 'A Pita Cega'
The Albariño and the Treixadura for A Pita Cega are farmed on winemaker Pilar Higuero's 74 acre estate, an enclosed paradise teeming with life - orchards, wildflowers, herbs, olive trees - all surrounded by forests of oak and pine.
Harvest is done by hand, at first light and only until midday, so that the grapes maintain their freshness upon arrival to the bodega. The grapes are pressed (with no destemming) and the must is allowed to settle before fermentation begins with wild yeasts. The wine then spends 17 months on lees in stainless steel tanks, before being bottled and left to mature for an additional 8 months before release.
Learn more about Lagar de Sabariz here.
Ribeiro (made outside the D.O.), San Amaro, Orense, Galicia