Abade do Couto

Handmade harvest and selection of Sousón, Brancellao and Caiño tinto, coming from
our highest vineyard located in O Rosal valley, “Figueiró”, which is characterized for its mineral soils, where the metamorphic schists predominate. Grape selection table, destemming and soft pressing. Cold premaceration at 12ºC followed by a
traditional alcoholic fermentation, which takes place at a controlled temperatura of
21ºC. Daily pumping over techniques are used to oxigenate and get color intensity.
After that, cooling to 17-18ºC to avoid the malolactic and let the wine microxigenate
in a smooth and continuously. Finally, malolactic fermentation in French oak
barrels. Bottling and resting in the bottle for 2 months prior its distribution.

Abade de Couto has an intense claret color with a high layer purple rim. On the nose, it presents a great intensity, aromas of cherry, plum and red blackberries, all together within caramel, toffee, vanilla and cocoa notes, with an elegant and slight
background of spices. In the mouth, it is initially fresh and Atlantic, and after that it shows a great structure and unctuosity, which ends up into a dry but slightly sweet point.