A Pita Traste, white wine, vegan, Lagar de Sabaríz

Variedad: Viogner and Raposa

Serving temperature: 10-12º C

Service temperature: 10-12º C

Harvest: Certainly the only Viognier planted in Galicia, from biodynamic agriculture, in granitic soils. Planted in 2007. The 816 grapes that left their skins to give life to this bottle were harvested on the day of flor in October 2016 and bottled in the chapel of Pazo de Sabaríz in 2018.

The grapes were harvested on the day of flor in October 2016 and bottled in the chapel of Pazo de Sabaríz in 2018

Making:Harvesting by hand, making the selection of the best grapes on the ground, only in the morning, so that it enters fresh and at the right temperature in the cellar.

Their vineyards are located at 500 m altitude, and 300 m from the Miño river near a Celtic settlement, Lansbricae, dating from the 2nd century BC, until its Romanization. Apparently, even then, wine was sent to Rome, according to the remains of amphorae found

The climate is oceanic-Mediterranean, with average annual temperatures of 14ºC and rainfall exceeding 1,000 mm per year, with warm summers, usually dry.

It is surrounded by a cirque of mountains that shelter our vines in winter

The soil is composed of little evolved formations and settled on very hard parent rocks, basically made up of very old granitic materials from the Hercynian period and large amounts of quartz

We are talking about a peculiar "granite viticulture", settled on acid soil, loose and well oxygenated, which give rise to a fresh wine, with aromas of orange blossom, acacia, vine flowers, Claudia plum and apricot with hints of citrus and aromatic plants, ample, elegant, peculiar and complex.

In this farm is known of its cultivation, by documents, which take us to the sixteenth century era dating from which dates the house and nearby buildings

They cultivate organically, biodynamically, to achieve the balance of this living organism, they treat the vines with herbal infusions, from the land itself and homeopathically, their soils are poor but very alive, the yield is low. In the search for biodiversity, the vineyard is surrounded by lavender, mint, rosemary, rosemary, plum, peach and rose trees, for which the auxiliary fauna is grateful.

The vineyard is surrounded by lavender, mint, rosemary, plum, peach and rose trees, for which the auxiliary fauna is grateful

The carbon footprint is almost negligible. We work as their grandparents did, with the soul, in the belief that good wine, is in the vineyard, our land reconciles us with the world.

We work as their grandparents did, with the soul, in the belief that good wine, is in the vineyard, our land reconciles us with the world

The grapes are harvested at the optimum moment of ripening, by hand, on fruit day, making the selection of the best grapes in the field, only in the morning, so that it enters the winery fresh.

We harvest at the optimum moment of ripening, by hand, on fruit day

In the winery they are mere observers of a natural process, letting nature express itself, they do not need to repair mistakes of the work in the vineyard, the life processes present in each of their grapes, allow the juice to become wine by itself, we only exalt the quality of the harvest.

We only exalt the quality of the harvest

They elaborate the wine from the vineyard and acting with subtlety, we deliver to the wine, the personality of the land that houses it