Emilio Rojo 2019
Emilio Rojo 2019 evokes the inland Galicia where the identity of each socalco is differentiated. An unrepeatable parcel that synthesizes the character of the Avia valley: sábrego soils, changeable and extreme climate and the plurivarietal landscape of each vineyard. Treixadura, lado, godello, albariño, caíño blanco, torrontés and loureira recall the richness and diversity of the environment. The knowledge inherited for centuries, from colleiteiro to colleiteiro, does the rest. Complexity that waits for the wine to begin to express itself. Landscape, cultural and heritage richness that appears together with floral notes and an extensive citric and fruity background. Energy and depth. The fortune of passing on a unique parcel.
Treixadura
Others
The 2019 vintage started with cold and dry weather, including some frosts. By the end of January, the trend changed and the year began to accumulate abundant precipitation until the arrival of spring. A fairly dry May minimized the usual fungal pressure in the area. The summer was quite hot and dry, especially in August. This situation facilitated good health until the end of the cycle without causing great stress to the vines. The grapes were harvested in two harvests: the first on September 10 and the second on September 13. The optimum ripening point for each variety was reached following Emilio Rojo’s traditional harvesting practice: the day before each harvest, the grapes from all the vines were tasted, marking one by one the vines to be harvested the following day.
The Emilio Rojo plot summarizes the personality of the terraces of the Galician hinterland: each socalco, the local word for terraces, hides the colleiteiro’s historical interpretation of each variety and each climatic vintage. Emilio Rojo’s vineyard synthesizes the character of the Avia valley in Ribeiro, with its sábrego soils, its changing and extreme climate and the multi-varietal landscape of its vineyard. Emilio Rojo 2019 manages to represent the popular wine culture of this unique environment.
In the 2019 vintage, two harvests were carried out, separating the grapes according to their organoleptic characteristics and ripeness. This selection also involves a deep knowledge associated with colleiteiro analysis: each of the socalcos brings an indispensable element to understand this landscape. The different treixadura, albariño, lado, godello, torrontés, caíño branco and loureira grapes were also selected on arrival at the winery by hand with absolute control of each cluster. Fermentation was carried out in stainless steel tanks with indigenous yeasts and continued to develop in the same tanks for the following 12 months and 18 months in bottle.