Appearance: Cherry red colour with violet rims and bright.
Bouquet: Intense and clean aroma of red fruit and ripe black fruit, with floral and varietal notes of marked personality.
Palate: The palate is tasty and fruity; we find currants, blueberries, red caramel, also quite mineral, although fleshy and with a very pleasant point of warmth.
An important event in the growth of Adegas Moure would take place in 1982, the incorporation of the third generation. Evaristo Rodríguez and José Manuel Moure, who would be the great promoters of this wine in the world. The good training and vision of the new managers of the company, causes a great qualitative leap. In 1986 a new winery was built (which currently houses the barrel room) with more advanced technology, and both cultivation and winemaking techniques are modernized, to which a few years later improvements in the distillation systems of wine were added. Aguardiente began to be bottled with the brands “A Chisca” and “A Cepa”, and a few years later, the first wines. Abadía da Cova white is the first Adegas Moure wine, made entirely of Albariño from the Cuñas estate. His small company began to grow, betting on quality wines and spirits, and soon it was positioned as a support for its own Denomination of Origin, which together with two other wineries, were pioneers in uniting for the formation of this quality seal. From these meetings the ideas for its constitution arise (with a prominent role by Evaristo Rodríguez, current manager of the house) and that will lead to the creation of the same in 1995. In 2004 the current wine-making cellar of young wines, laboratory and a micro-vinification winery, where R + D + I projects are developed. The company continues its growth process, consolidating itself as an innovative entity and a benchmark within the Ribeira Sacra. From the first elaborations, numerous local, national and international awards and recognitions are obtained, and wine begins to be exported to different European countries such as Switzerland, Germany, Austria, Finland or Sweden, and to other markets such as Mexico, Canada, USA or China.Today, the fourth generation of the winery (Paloma, José and Adrián) begin their journey, continuing the lines of experimentation and constant improvements in the field and winery work, implanted in the philosophy of Adegas Moure. Baldomero Moure begins to make his first wines in one of those small and humble parcel wineries in A Cova. In the fifties, the winery was already getting small, and it was decided to build a larger and more modern one. It currently houses the barrel room and the winemaking room for wood-aged wines. Here they make conical French oak wood with a capacity between 3000 and 7000 liters, and are aged in oak barrels of different origins. At the beginning of the 2000s, the main winery was built, which currently houses the laboratory, the tasting room and is the place where young wines and small vinifications and experimental tests are made. They work with stainless steel, although they use other materials in the experimental area. This winery was conceived in order to operate by gravity and with the highest technology to respect the integrity of the grape to the maximum. They collect the grapes at their optimum moment of maturation, in boxes of 18 kg, and manually. All the harvest is selected again in the winery by his team. The varieties are made separately and are assembled according to their affinity and potential, in the proportions they consider optimal in each vintage. Abadia da Cova Fudre is a magnificent red wine made by Adegas Moure within the regulatory board of Ribeira Sacra Designation of Origin. This wine is made entirely with grapes of Mencía variety, and it is a red that is powerful on the nose, with hints of red fruit and floral notes, it is tasty on the palate and invites you to continue drinking.
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