Appearance: Straw yellow colour, with greenish reflections, characteristic of its youth. Clean and bright appearance.
Bouquet: Intense, fruity, mineral, with a floral background. Great aromatic complexity thanks to the mixture of varieties.
Palate: Good entry on the palate, with a certain acidity that gives it freshness. It is balanced, unctuous, with great persistence. Round and pleasant finish.
In the shadow of the San Paio monastery, in the town of Abeleda, A Teixeira, Adega Cachin has one of the most pampered and cared for vineyards in the Ribeira Sacra. César Enríquez Diéguez and family began with the dream of recovering a beautiful hillside with a lot of history, from which came the grapes with which they satisfied the tithes of the kings of Castile. Adega Cachín cultivates 8 hectares of vineyards, of which 5 are located on the plot that gives its name and, at the same time, is renowned for the excellent raw material that it produces for the Peza do Rei brand. It is where, César, this humble winegrower honestly expresses his great work and respect for the land. Since its inception, the philosophy of this winery is to base its production on careful viticulture, carrying out throughout the 90s a reconversion of the vineyards, replacing existing varieties with autochthonous varieties such as Mencía, in red varieties and Godello, Treixadura, Albariño, in white varieties. In red wines, the viticulturist César Enríquez, to achieve complexity, differentiation and personality from other wines made with the Mencía variety as the main variety, other varieties such as Brancellao, Caiño, Sousón or Merenzao are incorporated, and in white wines that are made with the Godello grape variety as the main one, Albariño and Treixadura are incorporated. The brand that Adega Cachín markets is Peza do Rei with its young red wine, young white wine and red wine with aging in barrel. Peza do Rei Blanco is a fabulous white wine made with the Godello, Albariño and Treixadura grape varieties by Adega Cachin within the protection of the regulatory board of Ribeira Sacra Designation of Origin. The age of the vineyards used to make this wine have an average age of 25 years and is planted on soils of granite origin, with sandy fractions. After the manual harvest, the grapes enter the winery and are subjected to a gentle pressing, to then go through a dynamic settling by flotation. The next day the grape must is transferred to another tank where the alcoholic fermentation will take place at a controlled temperature (13ºC – 15ºC) which is expected to last between 12 – 15 days. After finishing the alcoholic fermentation, the wine is racked again and remains at rest for a minimum of 3 – 4 months in contact with its lees before bottling. The last phase before marketing consists of letting it rest in the bottle for around 2 months to refine.
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