Grapes: 34% Sousón, 33% Caiño Longo, and 33% Brancellao.

Elaboration: Grape selection is done at the vineyard, then cold maceration of the whole grape grains, maintaining low temperature during de-stemming process. Skins soaked for 7 days in stainless steel vats followed by racking where wine undergoes malolactic fermentation. 11 months aging in stainless steel vats, bottle aged 4-5 months before release. 

Taste: Reminiscent of blackberries and raspberries, a complex and structured wine giving off yogurt, and fruits of the forest flavors. Persistent, and long on the finish, vibrant acidity.

Color: Cherry red with violet rim.

Gastronomy: Soft aromatic cheeses like Camembert and Galician Tetilla. Chocolate cherry or 50% dark chocolate with sea salt. Octopus, seafood, roasted vegetables, and soft meat stews.


Talking About the Wines:

-A View From The Cellar, May-June ’18 gave 90 points to 2016 Casal de Armán (red). “The 2016 Ribeiro Tinto from Casal de Armán is composed of a traditional blend of indigenous grapes in the region: Souson, Caino and Brancellao. The wine is fermented and raised in stainless steel and does not see any oak. The 2016 version comes in at thirteen percent octane and offers up a lovely nose of dark berries, cherries, pepper, woodsmoke, a fine base of soil, a touch of tree bark and a lovely mix of gentle botanicals in the upper register that recall Emidio Pepe’s young Montepulciano a bit. On the palate the wine is medium-full, bright, soil-driven and complex, with a good core, fine focus and grip, lovely acids and a quite long, bouncy and impressively complex finish. This is good juice that will drink well out of the blocks, but has the balance to also age nicely and will probably be even more interesting with a few years in the cellar.”

-International Wine Report, March '17 gave 91 points to 2015 Casal de Armán (red). "This deep-hued wine opens with a bouquet of sage, black pepper, black cherry, black plum, creosote, and loganberry liquor. The exceedingly dense and lush nose brings you back to the glass for more. The minerality is striking as it blends beautifully into the integrated flavors of red cherry, black forest cake, smoked pork shoulder, black plum, dark chocolate shavings, and suggestions of wet gravel. Polished, intense, and lithe."



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