D.O. RIBEIRO, SPAIN
Region/ Sub-Region: Spain, D.O. Ribeiro, Avia valley.
Grapes: 90% Treixadura, 5% Godello, and 5% Albariño.
Vineyard: One the highest vineyards in the Avia Valley. Selection from 20 Hectares estate vineyard.
Soil: Granite, Sand, and Slate.
Vinification: Careful selection process at the vineyard to assure Treixadura, Godello, and Albariño, with greatest maturation potential; manual harvesting.
Ageing: Rest on deposit for 10 months, 6 of them on their lees, and 8-11 months bottle until release to the market.
Nose: Fine aromas of fruit (yellow pears), with mineral and milky shades and a touch of raw almonds.
Taste: Very personal and long taste. Intense in the mouth, complete, soft, dry and wide.
Color: Light green and yellow gold hues.
Gastronomy: Great with all shellfish, game birds, and creamy cheese.
Finca Misenhora means the Madam’s vineyard. This wine is a single vineyard bottling of old native vines. The wine is kept in stainless steel tanks on its lees with monthly bâtonnage.
Talking About the Wines:
-Wine Spectator, July 19’ gave 92 points to 2016 Finca Misenhora. “This white shows good density, framed by firm acidity and light tannins, with rich flavors of pear compote, blood orange, heather, and mineral. The long finish offers orange peel, vanilla, and spice details
-Vinous Media (Spain’s Northern Regions Keep it Cool), Mar ’19 gave 93 points to 2016 Finca Misenhora. “Light, green-tinged yellow. Potent, mineral-accented pit and citrus fruit, floral and honey qualities on the intensely perfumed nose. Stains the palate with sappy nectarine, Meyer lemon and pear flavors that are underscored by a chalky element that adds back-end lift as well as nervy cut. The mineral note drives an impressively long, juicy finish that leaves suggestions of honeysuckle, lemon pith and bitter pear skin behind. This wine's blend of power and finesse is quite impressive. (All stainless steel.)”
-eRobertParker.com, The Wine Advocate, August ’17 gave 92 points to 2015 Casal de Armán, Armán Finca Misenhora. “It is matured in contact with the lees and undergoes bâtonnage in stainless steel tanks for 6-8 months… It has very good balance, subtlety, and the ingredients for a positive evolution in bottle.”