VX CUVÉE CACO
Grape Origin Grapes from “A Ferreira” Estate vineyard settled in Barro de Gomariz, Gomariz Village, Leiro Council and re-planted with local varietals in 1994. It could be considered a “vino de pago”. 5000 pl/Ha. No Synthesis or Insecticide products used.
Soils Schist and clay.
Orography Terraces (Socalcos) and smooth slopes
Location Gomariz, Leiro – Avia river Valley – Ourense, Galicia, España.
Varietal breakdown Sousón, Caiño Longo, Caiño da Terra, Carabuñeira and Mencía
Winemaking Selection in field. Hand Harvest into 18 kg plastic-crates. Sorting table is used. Skin contact maceration at low temperature. Alcoholic fermentation in wood and stainless steel truncated tanks under controlled temperature. Periodical pump over and punch down is made. Salvage yeast is used. During fermentation “delastage” method is used in order to get a high color and tannic extraction. Malolactic fermentation in barrels. It´s aged for 20 months in new French and American burgundy oak barrels. Bottled in fruit day in February 2011. Wine rounds in bottle at least for 12 months.
% VOL 14,5
Reducing sugar (g/l) 2,3
Total acidity (g/l) 5,8
Production (bottles) 10.000
Format 6 bottles cases. Bottle 75 cl.
Label explanation VX (experimental wine) was the sign that Sebio and Ricardo wrote at first barrels they aged in Coto de Gomariz. Caco is the nick name of Ricardo´s father: Ricardo Carreiro.
Service y Food pairing 20ºC. Decanting soft. Red meats. Big Game. Matured Cheeses.
Vinous/Tanzer_Sep14 – 90
James Suckling Dic16 – 89
Robert Parker WA Jan15 – 90
Guía ABC 2017 – 93
Wine Spectator Dic15 – 89
Guía Peñín 2016 – 89
Guía Peñín 2015 – 91
Guía Vivir el Vino – 93
Guía Repsol – 92
Tasting notes (Josh Raynolds) Deep ruby. Oak-spiced dark berries and licorice on the fragrant nose and in the mouth. Shows very good depth and focus, with a vanilla quality adding a sweet touch. Clings with spicy tenacity on the finish, framed by supple tannins.