Viticultores Sílice, 'Sílice'
The fruit that makes up the Sílice [SEE-lee-say] comes from the slopes of the subregion Amandi in Ribeira Sacra along the River Sil. The slopes themselves consist of a combination of granite, sand and chalk soils. The vines are farmed using organic and biodynamic methods.
The grapes for the Sílice are hand-harvested (there is no alternative in the vertical vineyards of the Sil River Canyon) and vinified using indigenous yeasts in oak foudre and concrete vats. 75% of the grapes are destemmed, and 25% are whole-cluster. The wine ages for twelve months on its lees in a combination of neutral oak foudre, stainless steel tanks and concrete vats before being bottled after a light filtration.
Garnacha Tintorera is another name for the indigenous Portuguese grape Alicante Bouschet, also known in some places as Mouratón (found in the Xabre wine from Fento)
Merenzao [mare-en-SOW] is the Galician name for Trousseau, which is predominantly planted in Portugal and used for making Port wines.
Learn more about Silice here.
- Grape(s)
- Region
- ABV
- Production
- Producer Tech Sheet PDF
- VIN°VI Tech Sheet PDF
80% Mencía, 15% Garnacha Tintorera & Merenzao, 5% white grapes (mostly Palomino)
Ribeira Sacra (subzone Amandi, but made outside the D.O.) Sil River Canyon, Galicia
12.5%
625 cases
Grape(s)
80% Mencía, 15% Garnacha Tintorera & Merenzao, 5% white grapes (mostly Palomino)
Region
Ribeira Sacra (subzone Amandi, but made outside the D.O.) Sil River Canyon, Galicia
ABV
12.5%
Production
625 cases
Producer Tech Sheet PDF
VIN°VI Tech Sheet PDF