CASAL DE ARMÁN
D.O. RIBEIRO, SPAIN
Region/ Sub-Region: Spain, D.O. Ribeiro, Avia valley.
Grapes: 34% Sousón, 33% Caiño Longo, and 33% Brancellao.
Vineyard: 100% estate fruit.
Soil: Granite sand, and Slate.
Vinification: Grapes are handpicked, selection is done at the vineyard. Whole berry pre-fermentation, then cold maceration. Cold temperature is maintained during the de-stemming and vatting. Maceration of grape skins for 7 days in stainless steel.
Aging: Racked and then rests in stainless steel vats for 11 months prior to bottling. Aged in the bottle for an additional 3-4 months.
Nose: Fresh stone fruit aromas, balsamic, fruity expression.
Taste: Fruity and structured, cherry plums, tart berries and dry minerality.
Color: Cherry red with violet rim.
Gastronomy: Octopus, seafood, roasted vegetables, grilled meats. Soft aromatic cheeses like Camembert and Galician Tetilla, dark chocolate with sea salt.
This wine is made from 100% estate fruit coming from a few hectares of vineyards. Casal de Armán red uses only native red varietals that are found in Galicia, situated in historic areas of the Avia valley.
Talking About the Wines:
-International Wine Review, Jan '21 gave 91 points to 2018 Casal de Armán (red). "This blend of autochthonous Galician grape varieties is delightfully fresh with loads of berry and cherry fruit complemented by light herbal and mineral notes. It has good balancing acidity and a long, flavorful finish. Made of equal parts Brancellao, Sousón, and Caiño Longo grown in estate vineyards aged 11 months in stainless steel tanks."
-Vinous Media (Spain’s Northern Regions Keep it Cool), Mar ’19 gave 90 points to 2016 Casal de Armán (red). “Youthful violet color. Displays an array of fresh red/blue fruit scents that are complemented by spice, floral and mineral topnotes. Juicy, focused and light on its feet, offering bitter cherry and boysenberry flavors that slowly deepen and turn sweeter on the back half. Finishes long and lively, with smooth, even tannins framing lingering spicecake and cherry notes. (Fermented and aged for 11 months in stainless steel tanks.)”