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.