Cazapitas Raposo 2022

Cazapitas Raposo is an enological jewel of ultra-limited production crafted by the Cazapitas micro-winery in the Protected Geographical Indication (I.X.P.) Barbanza e Iria, in Galicia.

This project, founded by Juan Chamorro, Manuel Calzado, and David Rial, was born with the firm purpose of recovering almost extinct native Galician varieties. Raposo, also known scientifically as Branco Lexítimo, is one of the oldest and most unique grapes in Galicia's winemaking heritage, characterized by its vibrant Atlantic acidity and its complex aromatic profile. The grapes for this single-varietal wine come from selected vineyards in Meiquiz, Cespón, and Lamas (Rianxo), cultivated under the traditional pergola system (parra) on sandy soils of granitic origin, located just a few meters from the Atlantic Ocean. This marine proximity brings an unmistakable salinity and an electric freshness to the wine. Viticulture is carried out with absolute respect for the environment, completely dispensing with synthetic herbicides, insecticides, and acaricides.

The crafting of Cazapitas Raposo follows a meticulous artisanal process. After a rigorous manual harvest, a complete destemming is performed, followed by an extremely gentle manual pressing to obtain the free-run juice. Settling (desfangado) is carried out by gravity under cold conditions. Alcoholic fermentation takes place at a controlled temperature (14°C) using only native yeasts in stainless steel tanks. Subsequently, the wine undergoes aging on its fine lees until the end of winter, providing it with volume, smoothness, and a remarkable aging potential. Finally, it is bottled by taking advantage of the natural cold of March.

With a production that barely exceeds 400 bottles, Cazapitas Raposo is an essential cult wine for sommeliers and collectors seeking the ultimate expression of the Galician Atlantic terroir. This vintage stands out for an exceptional balance between ripeness and freshness, faithfully reflecting the weather conditions of a year of excellent concentration. This wine represents not only an exclusive beverage, but also a conservation effort for Galicia's liquid heritage, becoming a benchmark for heroic and minimal intervention viticulture in northwestern Spain.

Tasting Note of Cazapitas Raposo:

Technical Specifications: Alcoholic strength 12.5% Vol. High total acidity. Residual sugar: <2 g/L (Dry). Aging on lees in stainless steel.

Visual Phase: Pale straw yellow color with bright greenish reflections, very clean and low intensity. Fine and agile tears in the glass.

Olfactory Phase: Medium-high intensity, very complex and expressive. Notes of fresh white fruit (green apple, water pear), stone fruits (apricot, loquat), and subtle tropical touches (passion fruit) stand out. Elegant herbaceous and balsamic aromas are appreciated, along with a marked mineral and saline background.

Gustatory Phase: Sharp and electric entry thanks to a very lively and vertical acidity. On the palate, it shows slightly oily and structured due to the work on the lees. Intense fruity flavors with a characteristic touch of noble bitterness at the end. Long, saline, and very persistent aftertaste.

Value Points

Recovered Ancestral Variety: Crafted 100% from Raposo (Branco Lexítimo), one of the rarest and most exclusive native grapes of Galicia.

Extreme Atlantic Terroir: Vineyards cultivated in pergolas on granitic soils at sea level in the I.X.P. Barbanza e Iria, providing a unique salinity and freshness.

Cult Production: Artisanal micro-winemaking with an extremely limited production of approximately 400 bottles per vintage.

Minimal Intervention Philosophy: Sustainable viticulture without chemical pesticides and fermentation with indigenous yeasts to preserve the purity of the terroir.

Service Protocol

Service Temperature: Serve between 8°C and 10°C to highlight its freshness and aromatic complexity without numbing its nuances.

Recommended Glass: Medium-sized white wine glass (white Bordeaux type or high-end tasting glass) that concentrates its terpenic aromas.

Professional Food Pairing: Ideal to accompany seafood from the Galician Rías (cockles, variegated scallops, goose barnacles), baked white fish, seafood rice dishes, soft Galician cheeses (Arzúa-Ulloa), and Japanese cuisine dishes such as sashimi and sushi.