The Corullón Vino de Villa is composed of 85% mencía with 15% godello, palomino, and doña blanca and showcases the wilder and deeper character of the wines from the slate, quartzite, and limestone soils on the slopes of Corullón. Following a manual harvest, bunches are partially destemmed, while other whole clusters of grapes are crushed by foot in old, open-top foudres. The wine is then spontaneously co-fermented with indigenous yeast in large, open-top foudres for 30 days with manual punch-downs twice a day. No temperature control. No pumps are used at the winery, with gentle racking done by gravity. Malolactic fermentation is spontaneous. Aging is on fine lees in new and old French oak barrels (300L and 500L) for 11 months. It has fine minerality that makes it neatly textured and a structure that is well-suited to improvement in bottle.
|Producer||José António García|
Mon–Fri Noon–8 / Sat 11–7
Closed on Sunday
1167 N Howe Street
Chicago, IL 60610