Bodegas Terras Gauda

José María Fonseca Moretón has a profound love for the world of wine and is currently president of the directorate of the winery. This winery has an exceptional location in the O Rosal valley, very close to the estuary of the River Miño on land belonging to A Guarda. The philosophy of the winery is to produce some highly individual outstanding wines, of the highest possible quality. In order to do so, we uphold the following fundamental premises: Constant care and control of the vineyard during its growth cycle. Separate vitification of all varieties. Fermented with starter yeast excluding any alien yeasts. The planation with 78 hectares if vineyard is organized in trellises, in the form of a small valley so the sunlight gets to every vine. The vineyards are at a height of between 100 y 200 m above sea level, and enjoy an exceptional microclimate characterized by its mild temperate (with an annual average of 15c), very few frost and a lot of rain. The varieties of grape planted are indigenous: Albariño 70%, Loureiro 15%, Caiño white 10% and Treixadura 5%. These fine varieties, cultivated rationally but respecting local tradition, mean that high quality grape harvest are obtained year after year, thanks to an extraordinary climate-land relationship. They have the most modern technology and equipment, in order to produce a first-class wine. The three bands of wines they make are: Terras Gauda; Produced from our sweet wine musts, the winery's flagship, it is a clear demonstration of the benefits of a wise blend of varieties. With the Albariño grape as a base, and the addition of Loureira and Caiño grapes, an exceptional and very personal wine may be obtained. Abadia San Campio; It is a coveted wine, intense and enveloping which faithfully lives up to the tradition of the mythical Albariños. Black Label (Etiqueta Negra); This is the result of an extremely interesting and eagerly awaited experiment: fermentation in wood of an O Rosal wine produced from Albariño (70%), Loureiro (20%) and white Caiño (10%). Produced by maceration and racking of the must. Once the alcoholic fermentation has finished, which takes about three weeks in new oak casks, the wine remains in the cask on its sediment (lees) for another nine weeks, turned by hand periodically in an operation that's known as "batonage" or stirring. They also elaborate Aguardiente Liquors.

Visitors Info:

Mornings: 11:00 to 14:00
Afternoons/Evenings: 17:00 to 20:00
Includes visit to vineyard: Yes
Maximum number of visitors: s/n (without number)