Stainless steel fermentation with indigenous wild yeasts, aged in oak casks and concrete vats for seven months. Dry, stony red wine with notes of rose water, wild herbs, small berries.\n \n Producer Information\n \n Fedellos do Couto is such a project. For generations, the Taboada family has owned the Pazo do Couto, an ancient manor dating to the 12th century that over the centuries has produced a wide array of agricultural products on the decomposed granite and schist soils at the southern and eastern end of the Ribeira Sacra in the sub-zones of Ribeiras do Sil and Quiroga-Bibei. Luis Taboada, recognizing the value of his ancient, north- and east-facing vineyards, teamed up with viticulturalist Pablo Soldavini, a proponent of organic farming and winemakers Curro Bareño and Jesús Olivares to found Fedellos do Couto in 2011. Bareño and Olivares were the talented team behind Ronsel do Sil, one of the most heralded estates in Ribeira Sacra, but both began their career in the Sierra de Gredos, where they were close friends and colleagues of Dani Landi, Fernando Garcia, and Marc Isart. This association is obvious in their wines: elegant and nuanced but persistent and powerful. Today Curro and Jesús are also involved in Ca’ di Mat, another Gredos winery imported by Bowler.
