Ribeira Sacra
Adega Algueira
Founded in 1998 by Fernando González and his wife Ana Pérez in the Amandi subzone. Their 22 acres of land include the majestic Carballocovo plot, a true landmark in Ribeira Sacra. Southern exposure, schist soils, heroic viticulture and a humble winemaking that relies in the natural process (ambient yeasts, spontaneous malolactic fermentation), foot-crushing, fermenting in open vats with a judicious amount of stems, and using old neutral oak as a general rule.
Algueira Brandán
100% Godello, fermented in steel tanks.
91 WA 92 Decantalo
Algueira Mencía
Matures in stainless steel tanks for a few months. Maceration at 10° C, then a fermentation is carried out for 18 days.
Algueira Carravel
100% Mencía. Maceration prefermentative in cold. Fermentation in stainless steel tanks with 20% of raspón and without inoculation of yeast. Malolactic in barrels and aging in French oak barrels for 24 months. 93 WA 92 Peñin
Algueira Risco
100% Merenzao (aka Trousseau). Maceration in cold, fermentation with 100% raspón without inoculation of yeasts.
Algueira Serradelo (Brancellao)
100% Brancellao, a native Galician variety. Fermented in troncocónico with large maceration and aged for 12 months in French oak barrels. 100% without inoculation of yeast.
93 WA 93 Peñin
Algueira Pizarra
100% Mencía (80yr old) single vineyard. Fermented with entire grape without yeasts inoculation. Alternated in barrels for 14 months and maturation on deposit. 93 WA 93 Peñin
Algueira Pizarra Magnum
(3x1.5 liters)
Algueira Escalada
100% Godello. Static debourbage and spontaneous fermentation in deposits. Fermented with battonage in used French oak.
Algueira Fincas
Field blend with Sousón and Caíño.
Algueira Madialeva
100% Garnacha Tintorera, 100 years old vines.
92 Parker 91 Peñin 90 Gilman 93 Tanzer.