The red varieties that are used are the ones permitted within the DO Ribeiro: Sousón, Brancellao, Mencia, Caiño Longo and Ferrol. For us, the main one is Sousón.
Higher or lower ripening levels are needed depending on the style of wine wanting to be produced and to avoid herbaceous notes in the long maceration period this grape is good for.
The wines can reach alcoholic levels of between 12,5 to 14º, conserving the total acidity of around 6-8 g/L expressed in tartaric acid. But, its most representative characteristic is its high concentrated level of polyphenols that give excellent structure and intense colour to the wine. From an aromatic point of view, there is a lot of dark fruit like blackberry and cassis berries – all moderate intensity.
The wines evolve very well over time and are excellent for ageing in wood.