Coto de Gomariz, 'Coto de Gomariz'

The Treixadura, Godello, Loureiro and Albariño for the Coto de Gomariz were hand harvested, followed by destemming and a soft press, and vinified separately. The free-run juice is settled and fermented at a low temperature in stainless steel vats. Wild yeasts are used, finishing with commercial yeast. 20% of the wine is fermented in barrel for 10 months. A final blending creates the Coto de Gomariz,  which develops in tank before bottling on a Flower Day according to the biodynamic calendar.

Learn more about Coto de Gomariz here.