A Telleira

A Telleira is a magic triangle formed 3 plots

A Telleira is a magic triangle formed 3 plots with different types of soil: boulder, clay and loamy sand; In ancient times, the reddish soil of these three plots was used to make clay tiles that covered the roofs of the houses.
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

‘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

‘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

‘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.