A luscious white wine overflowing with aromas of stone fruit, melon, white flowers, and sea salt with succulent notes of ripe white peaches, pear, green apple, and light citrus skins on the palate. This wine has incredible texture and delightful acidity too which really enhances the tasting profile. Truly a wonderful, loveable wine!
Fento Wines was created in August of 2012 by wife and husband team Rebecca and Eulogio Pomares (Bodega Zarate). It is a young, family business that makes wines reflecting the strength of the grapes and their nuances and comes with a new focus and presentation. Fento Wines is a personal project which combines natural viticulture with new techniques.
Regarding farming, they work with local Rias Baixas grape varieties, giving great importance to the grape-earth-climate-winemaker aspects. Recently, they have gone beyond the natural border by co-existing with the Portuguese Dão designation. They count on the assistance of small growers, something which is vital if you want to achieve rational work that respects the environment. Many vines use spontaneous cover crop to obtain more concentrated grapes, to improve the soil's structure and avoid erosion.
Fento Wines sources grapes from Galicia in the South of Pontevedra, in the Condado de Tea area. Grapes are planted in the "Xabre" soil, a popular name for weathered sandy granite soils. These vines use the pergola or vine training system. The white varieties are Albariño, Treixadura, Loureiro, Godello and Torrontés; and the reds are Susón, Espadeiro and Pedral.
The Portuguese grapes come from Quinta da Pellada, owned by Alvaro Castro, where vines are between 3 to 70 years old. The local varieties are the Alfrocheiro, Jaen and Baga. The harvest is done by hand with a very strict sorting carried out on the vines.
Winery/Producer: Fento Wines
Grape(s): 100% Albariño
Style: White, dry
Origin: Rías Baixas, Condado de Tea, Galicia, Spain
Vinification: Organic farming practices. The grapes are hand harvested in the morning to retain freshness and aromas. Destemmed and soaked on the skins briefly before going into press. Nothing is added to the juice at this time. Native yeast fermentation takes place in stainless steel, after which the wine rests on lees for 6 months before being filtered and bottled. No additives.
Aging: Aged in stainless steel tanks for 6 months.
% ABV: 12.5%