Cuatro Pasos Rosado

Description

In 2003, the Bodega Cuatro Pasos was born in El Bierzo, at the foot of the Camino de Santiago. Four bear footprints discovered in a magnificent vineyard in the highest areas of Bierzo inspired the name of this winery that belongs to Bodegas Martin Codáx. In 2003, Cuatro Pasos was born at the foot of the Camino de Santiago and Bodegas Martín Códax was founded in 1986, the name is in honour of the most famous Galician troubadour, whose “cantigas” (poetic composition for singing) are still preserved, and are the oldest of the Galician-Portuguese area with original music, in which it makes reference to the love and the sea that bathes is sung our shores. Since then, Bodegas Martín Códax has grown and evolved, always supporting its people, its land and its culture. A culture that is promoted by more than 40 countries around the world. A project that began with the enthusiasm and effort of a group of winegrowers and that today is already a reality that has made Bodegas Martín Códax an emblem of Galician wines outside and within our borders. Its vineyards, located in small plots, are characterized by using the traditional trellis system and are cared for with great care, following the advice of its technical viticulture staff to achieve the highest possible quality. Generally, the harvest begins in mid-September, it is manual and the bunches are placed in boxes of 20 kg to prevent them from being crushed and their quality decreases. Once they arrive at the winery, they are analyzed checking that they meet the minimum requirements and are introduced into the destemmer to separate the grape from the stalk. Finally, a pneumatic press is in charge of extracting the grape must. Once the grape must is obtained, the alcoholic fermentation process begins, which takes place in stainless steel tanks with a capacity of 30,000 liters. When it ends, the malolactic fermentation begins, which transforms malic acids into lactic acids, thus avoiding excessive acidity. Finally, the wine is stabilized and bottled. On the other hand, they have a barrel tunnel for the fermentation of one of their wines, Organistrum. The barrels used are French Allier oak. Bodegas Martín Códax establishes a dialogue and a link with the society of Val do Salnés, where its facilities are located. From the beginning the winery was born thanks to the idea of ​​a group of winegrowers made by and for people. Currently made up of 270 partners, the winery also has the collaboration of 300 families whose grapes are used to supply them. As a large family, they work together so that their products always have the highest possible quality. Bodegas Martín Códax is intrinsically linked to art and culture since its inception it has supported all kinds of cultural and artistic expressions, from the most traditional to the most avant-garde in recent times and has brought Galician culture to all corners of the world, where Martín Códax is present. Bodegas Martín Códax is actively committed to the environment, always seeking sustainability and reducing its carbon footprint to the maximum. Its R & D & I projects are precisely aimed at reducing the environmental impact in the field of viticulture and combating the effects of climate change. But not only that, sustainability is also an objective to follow for all the human capital that makes up the winery, thus raising awareness in all parts of the company. Cuatro Pasos Rosado is an excellent rosé wine made with 100% Mencia grapes by Bodega Cuatro Pasos Winery – Bodegas Martin Códax under the protection of the regulatory board of Bierzo Designation of Origin. This wine comes from the freshest vineyards in the Bierzo valley, located in the Otero and Villadecanes areas and settled on clay and mineral soils. They are plots with greater vigor and vegetation protect bunches from the direct incidence of the sun, thus giving the Mencía grape greater freshness. They carefully select the valley plots in which they carry out an early harvest to preserve that freshness that provides more intense aromas. By direct pressing the grapes they achieve a delicate colour extraction and by cold fermentation (18ºC) they preserve the fruity and floral aromas of the grape.

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