The wine comes from old vineyards planted in soils of great complexity—limestone, gravel, sand, and clay—that endure the rigors of long, cold winters, hot summers with sharp temperature swings between night and day, and high altitudes.
Each vineyard is unique, and so each lot is harvested separately, according to the village from which it hails, as each corner of this land speaks with its own voice. The grapes are 100% de-stemmed, and the varieties are blended during fermentation, a handcrafted process where the wine ferments in concrete pyramids, stainless steel, and wooden barrels, adapting to the demands of each vintage..
Fermentation is carried out using the native yeast from the vineyard, with a maceration period of about 18 to 20 days, all determined by taste.
Las Aldeas de Galia is an organic wine, free from enological additives, that matures with patience in concrete pyramids and French oak barrels of various sizes, respecting its purity and the magic of the land that gave it life..
The wine comes from old vineyards planted in soils of great complexity—limestone, gravel, sand, and clay—that endure the rigors of long, cold winters, hot summers with sharp temperature swings between night and day, and high altitudes.
Each vineyard is unique, and so each lot is harvested separately, according to the village from which it hails, as each corner of this land speaks with its own voice. The grapes are 100% de-stemmed, and the varieties are blended during fermentation, a handcrafted process where the wine ferments in concrete pyramids, stainless steel, and wooden barrels, adapting to the demands of each vintage..
Fermentation is carried out using the native yeast from the vineyard, with a maceration period of about 18 to 20 days, all determined by taste.
Las Aldeas de Galia is an organic wine, free from enological additives, that matures with patience in concrete pyramids and French oak barrels of various sizes, respecting its purity and the magic of the land that gave it life..
