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This wine is made from 100% estate fruit coming from a few hectares of vineyards. Casal de Armán red uses only native red varietals that are found in Galicia, situated in historic areas of the Avia valley.
Indigenous Galician varietals - 34% Sousón, 33% Caiño Longo, and 33% Brancellao.
Grapes are handpicked, selection is done at the vineyard. Whole berry pre-fermentation, then cold maceration. Cold temperature is maintained during the de-stemming and vatting. Maceration of grape skins for 7 days in stainless steel. Racked and then rests in stainless steel vats for 11 months prior to bottling. Aged in the bottle for an additional 3-4 months.
