Bodega Campoluz

O Rosal Expression Pack

7792
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48,34 € tax incl.


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O ROSAL EXPRESSION PACK. Pack of 2 Bottles, including: 1 Bottle of Quinta do Couselo Selección. 1 Bottle of Quinta do Couselo Tradition. The maximum expression of one of the most important varieties of our country, the Albariño.

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Denominación Rías Baixas
Bodega Bodega Campoluz
Volumen 75.00 cl.
Graduación 13.5 º
País
País Spain

More info

QUINTA DO COUSELO SELECTION


D.O. Region: Rias Baixas, subzone of O Rosal.

Winemaker: José Manuel Martínez Juste.

Origin of the grapes: Own vineyards (8 hectares) and leased estates under the technical control of the winery. The age of the vineyards is 25 years, with a traditional vineyard training system of the Galician coast, the trellising.

Soils: Granitic for the most part with some estates of slate schist.

Varieties: Albariño, Caiño Blanco, Loureiro.

Winemaking: Rigorous control in the vineyard with manual harvesting in 15kg boxes. Immediate transport to the winery where the grapes are subjected to temperature control by placing them in cold storage at a controlled temperature of 5º. Selection on a vibrating table cluster by cluster. Destemming and maceration of whole grapes before pneumatic pressing for 1.5 hours. Must separation. Static racking. Temperature controlled fermentation. Ageing on fine lees for 40 months. Stabilisation in stainless steel tanks until it reaches sufficient maturity for bottling and maturation in the bottle. Subsequent ageing for 12 months in the bottle until rounded off.

QUINTA DO COUSELO TRADITION


D.O. Region: Rías Baixas, subzone of O Rosal.

Winemaker: José Manuel Martínez Juste.

Origin of the grapes: Own vineyards (8 hectares).

Soils: Mostly granitic boulder soil and some plots with schist soil (xistos).

Varieties: Albariño (90%), Caiño Blanco (5%), Loureiro (5%).

Winemaking: Rigorous control in the vineyard with manual harvesting in 15kg boxes. Immediate transport to the winery where the grapes are subjected to temperature control by placing them in cold storage at a controlled temperature of 50ºC. Selection on a vibrating table, cluster by cluster. Destemming and maceration of whole grapes before pneumatic pressing for 2 hours. Separation of the free-run juice. Static racking. Temperature controlled fermentation. Aged for 40 months in two 2,500 litre vats, one truncated cone-shaped and the other oval in French oak. Assemblage and stabilisation in stainless steel until reaching the maturity for bottling. Subsequent ageing for 12 months in the bottle until rounded off.





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