Grapes: 90% Treixadura, 5% Godello, and 5% Albariño.
Elaboration: One the highest vineyards in the Avia Valley. Careful selection process at the vineyard to assure Treixadura, Godello, and Albariño with greatest maturation potential; manual harvesting in 15kg boxes. Immediately transported in an isothermal van, the grapes are subjected to temperature control. Separation of musts. Fermentation at 16°C for 20 days. Rest on deposit for 10 months, 6 of them on their lees with removed newspaper. 8 to 11 months bottle until going to market.
Taste: The vineyard soils are Sábrego (sandy compound of granite origin) offering unctuous, well structured wine, with peach aromas, white flowers, and mineral nances.
Talking About the Wines:
-Vinous Media (Spain’s Northern Regions Keep it Cool), Mar ’19 gave 93 points to 2016 Finca Misenhora. “Light, green-tinged yellow. Potent, mineral-accented pit and citrus fruit, floral and honey qualities on the intensely perfumed nose. Stains the palate with sappy nectarine, Meyer lemon and pear flavors that are underscored by a chalky element that adds back-end lift as well as nervy cut. The mineral note drives an impressively long, juicy finish that leaves suggestions of honeysuckle, lemon pith and bitter pear skin behind. This wine's blend of power and finesse is quite impressive. (All stainless steel.)”
-eRobertParker.com, The Wine Advocate, August ’17 gave 92 points to 2015 Casal de Armán, Armán Finca Misenhora. “It is matured in contact with the lees and undergoes bâtonnage in stainless steel tanks for 6-8 months… It has very good balance, subtlety, and the ingredients for a positive evolution in bottle.”