Sameirás

  • "Para hacer el mejor vino necesitamos la mejor uva."

    "Para facer un bo viño necesitamos a mellor uva."

  • "Buen terreno, bien orientado y con altitud idónea, no es suficiente, además hay que hacer viticultura."

    "Bo terreno, ben orientado e coa altidude perfecta, non é suficiente, ademáis hai que facer viticultura."

  • "Un producto natural, no implica necesariamente tener defectos, con la tecnología actual podemos hacer las cosas más naturales que antaño y sin defectos."

    "Un producto natural non implica necesariamente ter defectos, coa tecnoloxía actual podemos facer as cousas máis naturais que antes e sen defectos."

    Sameirás Tinto

    Why “Sameirás”?

    It is an area in the town of Ribadavia, dividing between the parishes of Santiago de Esposende and San Andrés de Camporredondo.

     The current vineyard to 1999 consisted of 23 plots 7 of them belonging to the village of San Andrés so-called O Porto and the other 16 to neighboring Esposende, in where the area call this Sameirás.

     Buy 23 plots to other many owners is no easy task in Galicia, not always you can buy things with money, for four of them, it was necessary to resort to barter, how many headaches for the happy Sameirás, too many experiences made this place is recorded in our minds in a special way, as the grapes of this vineyard could produce a wine that is called from another formI think that this is the most appropriate.

     First was both white wine as red, but then call the winery where we make the Sameirás… is clear…Adega Sameirás

    in the year 2004 2003 vintage are born our first Sameirás white and red.

    Description

    VINIFICATION:

    Pasta traditional maceration, ferment all varieties altogether, at a controlled temperature.

     

    TASTING NOTES

    View: Red cherry with violet hues, clean, bright, with the best features of a young wine, deep and dense tear with low drag of color.

     Nose: of good intensity and franca, very expressive, full of red fruit in season. In its aroma combined with balance and strength the fruity notes, the floral (mauve and lilac), lactic memories and balsamic touches.

     Mouth: has an entry that is greedy and anything else come in mouth is tasty maniefiesta, of medium structure and body, with amplitude, with toasted notes, tannins that is pure silk, pulidisimo, good acidity and end of medium persistence, fresh and fruity.

    TECHNICAL NOTES 2012:

    Souson 40%, Caiño 30%, Brencellao 20%   Other 10%.

     Alcoholic strength: 12.20 Vol.

     acidity: 5.80 g/l expressed as tartaric.

     Sugars reducers: 1.8 gr/l.

     processing: pasta traditional maceration, ferment all varieties altogether, temperature controlled.

    Cork top super quality

    This vintage were produced 6,000 bottles

     

    These tastings are websites and journals, as wineries tend to praise too much our wines, is that we want to much, serious wine tasting always referred to a vintage and I would say that to a bottle. That each take it to the temperature you want, what want you and when look you. The advice of those who really know not too many, and in what little will advise that takes in good company, knows better and let us not forget that loneliness can sometimes be good partner, you enjoy wine as I do my work, be happy.

     

    © 2014 Copyright Adega Sameirás S.L. Diseño Web Ecomputer

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