Fernando Algueira makes Dolio from Mencía, Brancellao, Sousón, Caíño and Garnacha Tintorera planted in Carballocobo and Abeleda, in the Ribeira Sacra, Galicia, Spain.
Dolio comes from plots that total just 3.7 hectares, with slate, schistose, granite, quartz and gneiss soils. Always on terraces due to the inclination of the terrain, between 200 and 600 meters of altitude, with South to East exposure and a continental Mediterranean climate with Atlantic influence.
They are old plots, planted 40 years ago, carefully pruned following the Guyot method, of course without irrigation.
The wine is made by hand harvesting, whole bunch, pressed the old-fashioned way in open French oak vats with cold maceration and fermented in 500 liter barrels. Then it is aged for 24 months in Bordeaux barrels and a 2000-liter foudre.
A wine that recovers plots that had been abandoned after the Spanish Civil War, whose production is extremely expensive due to the conditions of the land, and which now see the light in the form of Dolio. The great wine of Fernando Algueira.
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