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Via Arxentea Treixadura Y Godello 2015
After almost 15 years of working in cellars and vineyards in Galicia, Manuel Guerra Justo decided to break off and focus on making small productionartisanal wines. He brought in well-known Enologist Álvaro Bueno to make thewines and now currently owns 3.5 acres of vineyards within the DO of Monterrei, just outside of Verin.
They make a mere 1,200 cases annually oftheir Godello and Treixadura cuvee with an additional 700cs small project justbeginning from their young Mencía vines. Both wines are made from onlyestate bottled fruit, fermented by indigenous yeasts and harvested by hand. When the grapes arrive to the winery, the must undergoes a cold maceration (46 degrees F) of whole destemmed grapes for 6-8 hours, then pressed and left to settle out the lees in a process known in Monterrei as “Trabajo de Lías.”
This process allows the natural fine lees to settle by gravity and be separatedfrom the gross lees. It is then fermented and aged on the fine lees for a fewmonths. There is no oak ageing. It is just a pure example of artisanally made Godello from the sandy/clay soils that Moneterrei is so well known for.
The name Vía Arxentea literally translates as “The Silver Route,” the local
name for the important pilgrimage route – El Camino de Santiago – which is
nearby and a legendary road in all of Galicia.