VX CUVÉE PRIMO

05-vx-primo
coto-logotipo-horizontal-ok

VX CUVÉE PRIMO

Grape Origin Grapes come mainly 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. Salvage yeast is used. Periodical pump over and punch down is made. During fermentation “delastage” method is used in order to get a high color and tannic extraction. Malolactic fermentation in barrels. It´s aged for 36 months in new French and American burgundy oak barrels. Bottled in May, 13th 2011. Wine rounds in bottle at least for 12 months.

% VOL 14
Reducing sugar (g/l)  2
Total acidity (g/l)  5,9

Production (bottles)  2.500
Format   Bottle 75 cl. 6 bottles cases.

Label explanation VX (experimental wine) was the sign that Sebio and Ricardo wrote at first barrels they aged in Coto de Gomariz. Primo is the name of Ricardo´s Grandfather: Primo Carreiro.

Service y Food pairing 20ºC. Decanting soft. Red meats. Big Game. Matured Cheeses.

Press
Peñín – 93
Tanzer – 91
Repsol – 93

 

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.