Weingut über:
La Mar
This is a grape known for its scarce production, being the least productive of the white Galician varieties. The Caiño is a long cycle, late ripening grape. It is the last to be harvested in the season, when there is a high risk of raining. It is a very delicate grape, its sensitive to mildew requiring interventions such as defoliation or green pruning to prevent diseases and attain a good, balanced ripening. The decisive oenological virtues that make Caíño a unique variety are its ability to extract the maximum of the characteristics of the terroir where it is located and its exceptional ageing capacity. Because of its high skin percentage, the Caiño grape undergoes a longer cold maceration process to extract the atomas to full advantage. After the alcoholic fermentation, wine stays in its fine lees for more than two months. It is then allowed to rest at low temperature for at least another six months until it goes into bottle where it rests and rounds out for a further period of time. The first impression we have of La Mat de Terras Gauda is one of a clean and intense bouquet of tropical fruit, particularly very ripe pineapple and passion fruit. This is followed by delicate aromas of cantaloupe melon, lychee and peach compote. The Caiño has a impressive ability to draw out the finest qualities of our terroir. These qualities flows harmoniously in an aromatic landscape of remarkable minerality and saline delicacy thanks to slight hints of iodine. La Mar ends its long aromatic journey on a captivating spicy note and with a creaminess from the fine lees. While the nose is very attractive, it is on the palate where this wine really surprises us. It shows itself fully and unashamedly, filling the palate with its surprising volume. This a juicy, fleshy and very big wine thanks to its high extract. It is also soft and fresh due to its silky texture and excellent acidity that contributes to another of Caiño's special abilities, its amazing capacity for ageing. This wine does not require decanting, although we do recommend letting it breathe for a while before tasting. Maturation/ Ageing potential: at launching time clearly shows the excellent varietal traits of the grape. In a period of at least five years it will continue to evolve in the bottle acquiring complexity and maturity. Optimum consumption temperature: between 10°C and 12°C.
