CASAL DE ARMÁN CHOOSES A SELECTION OF THE BEST GRAPES FROM THEIR MISENHORA FINCA TO MAKE A WINE THAT HIGHLIGHTS THE TYPICITY OF RIBEIRO
Bodegas Casal de Armán belongs to the fourth generation of a family group that, in the late 90s, decided to follow in the footsteps of their ancestors by producing wines in Ribeiro. The family acquired an old farmhouse in the province of Ourense that they turned into a rural hotel, restaurant and winery, the latter being equipped with stainless steel tanks, pneumatic presses and sorting tables, among other facilities.
Bodegas Casal de Armán owns seven fincas, with Finca Misenhora being the one of interest for the wine in question. However, in each of the winery’s vineyards, only varieties indigenous to the DO Ribeiro in Galicia are cultivated, such as Albariño, Godello, Loureira, Torrontés and Treixadura, which produce a yield of 5,000 kilograms per hectare.
Finca Misenhora is located in an elevated area of Beade and has five terraces with an altitude of between 200 and 350 meters above sea level, all facing southeast in order to take advantage of its good sun exposure. Its four hectares of vineyards are located on poor soil called ‘Sabrego’; this is a decomposed granite soil with a small area of alluvial deposits.
Each finca has its own individual harvest date to ensure the high quality of the grapes. What’s more, the grapes are harvested manually, placed in boxes which hold up to 15 kilos, and are then transported in isothermal vans to the winery where they are kept in climatized warehouses at a constant temperature of between 10°C and 12°C. The selection of the best grapes is done on vibrating tables, and when it comes to pressing, this process is carried out in pneumatic presses, without destemming the whole grapes to avoid oxidation. Fermentation then takes place over a period of 20 days at a controlled temperature of between 15°C and 16°C in 500-litre fine-grain French oak barrels. Once the fermentation is complete, the wine rests on its lees for eight months in barrel, and this is then followed by a year of aging in the bottle. Due to the cold winter experienced in Ribero, the clarification process can occur naturally before bottling.
In appearance, Armán Finca Misenhora 2016 is clear, medium in intensity, golden in colour and leaves golden yellow tears trickling down the glass. On the nose, the wine is clean, has a pronounced intensity of aroma characteristics and displays mainly primary aromas with secondary and tertiary nuances. The primary aromas are floral such as honeysuckle, acacia and blossom, of green fruit such as apple, gooseberry and pear, of citrus fruit, of stone fruit such as apricot and peach, and finally there are mineral aromas. As for the secondary and tertiary aromas, respectively there are light lactic buttery notes and hints of almonds, honey and hay.
Armán Finca Misenhora on the palate is dry, medium (+) in acidity, medium in alcohol, velvety-full in body with a pronounced intensity of flavour characteristics. The primary flavours are floral such as honeysuckle, acacia and blossom, of green fruit such as apple, gooseberry and pear, of citrus fruit such as lemon, of stone fruit such as apricot and peach, of tropical fruit such as pineapple and there are also some mineral chalky flavours. There are slight buttery and yeasty tastes in terms of secondary flavours, and also hints of almonds and honey in terms of tertiary flavours. The finish is long.
In conclusion, Armán Finca Misenhora is excellent and it is suitable to drink now, but with aging, tertiary aromas will develop even more. It is recommended to open the wine half an hour before serving at a temperature around 10°C. As for food pairings, it would pair very well with fish dishes, white meat, piquillo peppers stuffed with cheese, asparagus with cured ham, nuts and even desserts.
Bodegas Casal de Armán
Dirección: Casal de Armán, O Cotiño, San Andrés, 32415 Ribadavia, Ourense, España
Teléfono: +34 699 060 464
Correo electrónico: email@example.com
Armán Finca Misenhora 2016
Tipo: Blanco, 13,7% vol.
Cepas: Treixadura (90%), Godello (5%), Albariño (5%)
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