Bodega Vitivinicola del Ribeiro Ribeiro DO (Denominación de Origen) is a wine region within the Galiciaautonomous region of Spain. It is located between the famous Rias Baixasto the west and Ribeira Sacra to the east. The Ribeiro DO title was official established in 1957, and is governed by the local Consejo Regulador(wine-regulating authority). Winemaking has long been important to Ribeiro – the Romans introduced the tradition in ancient times and Cistercian monks acted as custodians throughout the Middle Ages. Since early times, wine has been the region’s primary source of income and employment. Four rivers – the Barbatino, Avia, Arnoia and Miño – converge here, and vineyards line the river valley floors and terraces cling to the steep hillsides. The maritime influence of the Atlantic Ocean is evident in Ribeiro, with relatively high rainfall and humidity, although its inland location shelters it from the brunt of Atlantic storms. It is also.
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Monthly Archives: June 2013
DO Rias Baixas
Adega Cooperativa Ponte da Barca (Ponte da Barca) Bodegas Marques de Vizhoja (Arbo, Pontevedra) Bodegas Chaves (Pontevedra) Vinigalicia (Lugo) The whites wines of the Denomination of Origin Rías Baixas are dry, with a sharp flavour, floral and intensely fruity, with a very fine and long aftertaste. Monovarietal wines like “Albariño” are straw yellow in colour, bright with golden and green iridescence. They have a pleasantly impressive fine and distinguished floral and fruity aroma, medium intensity and a powerful half-length lingering. They are fresh and smooth on the palate, with sufficient body and alcohol, a balanced acidity, and broad harmonious nuances. Their aftertaste is pleasant, elegant and complete. The “Rosal” and “Condado do Tea” wines are customised with the “Loureira” and “Treixadura” varieties in their respective. Climate Near the limit of vine growth, the Rías Baixas Denomination of Origin is fully integrated into the vast Atlantic region whose.
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DO Cava
Bodegas Sumarroca (Subirats, Barcelona) Cavas Masachs (Torrelles de Foix, Barcelona) History The origin of Cava is associated to the splendour of Catalan viticulture by mid XIXth century. The studies of microbiology carried out by Louis Pasteur applied to wine, involved a control of the second fermentation in the bottle and the discovery of cork allowed to avoid the losing of bubbles produced in the wine. The Champenoise or traditional method was born this way. In the XIXth century some families from Sant Sadurní d’Anoia started to investigate that new technique of elaboration applied to vineyards on the area, as a result of their studies and attempts related to the prestigious Institut Agrícola Català de Sant Isidre. Cava was born consequently achieving its own peculiar identity different from any other sparkling wine of quality. In 1872 the first bottles of Cava were produced in the town of Sant Sadurní d’Anoia following.
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