A Telleira
A Telleira is a magic triangle formed 3 plots
Being attached to the Miño River, they benefit from a very special microclimate since water moderates the temperature contrast of this area of the D.O. Ribeiro
Our wines
Catalog of our wines
A Telleria – Parcelas
A Telleira – Parcelas
‘Telleira’ is the Galician word for tile factory. In the past, tiles were made in this plot with the clay from its ground.
Varieties: Treixadura and Godello
Sub-area: Val do Miño
Alcohol content: 13% vol.
Total acidity: 5.8 gr/l
Reducing sugars: 2 gr/l
Sandy loam soil with espalier
Made by controlled fermentation between 15ºC and 18ºC for approximately 15 days in stainless steel tanks.
A Telleira – Godello
A Telleira – Godello
‘Telleira’ is the Galician word for tile factory. In the past, tiles were made in this plot with the clay from its ground.
Variety: Godello
Sub-area: Val do Miño
Alcohol content: 13% vol.
Total acidity: 5.7 gr/l
Reducing sugars: 2 gr/l
Clayed soil with espalier
Made by controlled fermentation between 15ºC and 18ºC for approximately 15 days in 5,000-litre stainless steel tanks. Afterwards, it remains on the lees for at least 3 months.
A Telleira – Treixadura
A Telleira – Treixadura
‘Telleira’ is the Galician word for tile factory. In the past, tiles were made in this plot with the clay from its ground.
Variety: Treixadura
Sub-area: Val do Miño
Alcohol content: 13,5 % vol.
Total acidity: 6,5 gr/l
Reducing sugars: 2 gr/l
Clayed soil with espalier
Soil with boulders and vines in espalier. Made by controlled fermentation between 15ºC and 18ºC for aproximately 15 days in 5,000-litre
stainless steel tanks. Afterwards, it remains on the lees for at least 3 months.
A Telleira – Loureira
A Telleira – Loureira
‘Telleira’ is the Galician word for tile factory. In the past, tiles were made in this plot with the clay from its ground.
Variety: Loureira
Sub-area: Val do Miño
Alcohol content: 13 % vol.
Total acidity: 7 gr/l
Reducing sugars: 1,5 gr/l
Clayed soil with espalier
A Telleira – Caíño Blanco (White Caíño)
A Telleira – Loureira
‘Telleira’ is the Galician word for tile factory. In the past, tiles were made in this plot with the clay from its ground.
Variety: Caíño Blanco (White Caíño)
Sub-area: Val do Miño
Alcohol content: 13 % vol.
Total acidity: 6,3 gr/l
Reducing sugars: 1,9 gr/l
Soils: clay with pebbles and espalier driving system.
Average altitude: 200 metres.
Made by controlled fermentation between 15ºC and 18ºC for approximately 15 days in 500-litre
stainless steel tanks. Afterwards, it remains on the lees for at least 6 months.
A Telleira – Mencía
A Telleira – Loureira
‘Telleira’ is the Galician word for tile factory. In the past, tiles were made in this plot with the clay from its ground.
Variety: Mencía
Sub-area: Val do Avia
Alcohol content: 13,2 % vol.
Total acidity: 5,5 gr/l
Reducing sugars: 2,3 gr/l
Soils: sandy and espalier driving system. Average Altitude: 400 metres.
Preparation: After grapes are destemmed and crushed, they are fermented by controlling the
temperature between 22ºC and 25ºC for about 10 days. Afterwards, they are run off after 20-30 days, they are pressed and the malolactic fermentation is carried out. The whole process takes place inside stainless steel tanks.