Monterrei

The archaeological remains found in the district such as presses, grape presses excavated in rock and Roman vases give evidence of these having participated in wine-making in Monterrei.

Since the last years of the 9th Century, vine growing spreads in the entire district by the hand of religious orders, because wine was used as a tribute to pay monasteries and feudal lords.

During the Middle Ages and part of the Modern times, Monterrei had a great impact in Galician and Spanish economic, political and cultural aspects. For this reason, D. Federico Justo Méndez, author of the book “Brotes de raíces” said: “The Valley of Monterrei´s wines, because of their excellent quality hobnobbed with Oporto wines, commerce in different parts of America. During the times of the 5th Count of Monterrei, who Felipe 2nd gave the title of Viceroy to govern the new Spanish colonies in America, marketing Monterrei´s wines in those regions”.

DISCOVER

The natural environment

This region is famous for its medicinal mineral waters. Cabreirorá, Sousa and Fontenova are some of its springs, and are currently also prestigious firms that sell their water. If we want to visit them, the most unique is the Cabreiroá spa, one kilometre from the village. It is surrounded by a large area of forest and gardens where you can go for a stroll and where we will see the gazebo for those using the waters. Inside there is a large transparent tank where the water arrives directly from the spring, which occasionally burbles. This is because the waters exit with some degree of natural carbonation, which is what makes them so special. We can try as much as we want from a tap connected to the tank and check its medicinal mineral properties declared for public use in 1906.

Climate

D.O Monterrei´s territory belongs to river Duero´s basin because river Tamega, which crosses the D.O from North to South, flows into it.It has a mild Mediterranean climate with continental tendency with Atlantic influence. Its summers are hot and dry while winters are cold. The zone has many temperature differences, up to 30ºC in ripening period.

The wines

Varieties of native grapes

White varieties

  • Godello: Also known as Verdello, it is the most extended White variety. Its main characteristic is a small compact bunch with soon ripening. Elegant wines, fruity, glyceryl and full-bodied.
  • Treixadura: Also known as Verdello Louro, it is the second most extended white variety, medium size bunch and fat skin make it ripen later. Very aromatic, floral scent, balanced and elegant wines.
  • Dona Blanca: Known in other zones as Moza Fresca, has a medium size loose bunch which makes it a soon ripening variety. Aromatic and fresh wines, is always added to other varieties.
  • Albariño: Vary scarce variety in the zone. Its loose bunch makes it ripen late and is a compliment for other varieties.
  • Loureira: It represents a very low percent of the white varieties grown in the zone, bay scent and high acidity; it is used with other varieties. Stretched bunch and fat skin makes it ripen later.
  • Blanca de Monterrei: Scarce variety in the zone. Medium size and loose bunch makes it ripen soon. Enhanced taste and bitter.
  • Caíño Blanco: Vary scarce variety in the zone. Its loose bunch makes it ripen late and is a compliment for other varieties.

Red Varieties;

  • Mencía: It´s the most extended red variety of the zone. Medium and compact bunch. Late ripening. Its wines are red cherry coloured, markedly forest fruit character and a lingering and elegant aftertaste. Well grown offers great quality wines and with personality.
  • Merenzao: Also known in the zone like Bastardo, not very extended variety. Small and compact bunch and soon ripening, gives maturity and personality to the wines.
  • Araúxa: It´s the second most extended red variety. Big and loose bunch. Wines are an intense purple colour, fruity and floral scents, good acidity and full-bodied.
  • Caíño Tinto: scarcely extended in the zone, but not less important than other. Fruit scent and high acidity makes this variety ideal for Vintage, always complementing with others.
  • Sousón: Very scarce in the zone. When ripe gives a lot of colour, strong aroma and significant bodied. This variety is ideal for Vintage wines.

Types of wines

According to the Specification of the D.O. Rías Baixas, the wines produced and produced must pass the verification process of the Regulatory Council. Each item of wine produced in the D.O. Rías Baixas undergoes an exhaustive control, consisting of a chemical and organoleptic analysis.

The types of wines that are distinguished within this denomination are the following:

Monterrei white and red wines subjected to aging process in oak barrels can use the terminology of Barrica, Crianza, Reserva and Gran Reserva.

These wines have a minimum of 12% of alcohol if red and white wines 11,5% and a volatile acidity of 1 gram per litre up to 10% alcohol and 0,06 grams per litre more for each alcohol content that is over 10% and a minimum total acidity of 4,5% tantric per litre and a sulphur content not over 160mg per litre.

The types of wines that are distinguished within this denomination are the following:

  • White Monterrei: Elaborated with at least 60% of preferment varieties and 40% of authorized White varieties. They have a minimum of 11% of alcohol and a maximum volite acidity of 0,75 grams per litre. A minimum total acidity of 4,5 grams tartaric per litre and sulphur content not over 160mg per litre.

  • Red Monterrei: Elaborated with at least 60% of preferment varieties and 40% of authorized red varieties. They have a minimum of 11% of alcohol and a maximum volite acidity of 0, 8 grams per litre. A minimum total acidity of 4,5 grams tartaric per litre and sulphur content not over 150mg per litre.

White Monterrei (Barrica, Crianza, Reserva and Gran Reserva)

  • Visual phase: Clean and bright. Colour from pale yellow to golden.

  • Smelling phase: Fruit scents from some of the following, tree fruits or tropical fruits but also must have scents of the following; spiced or toasted.

  • Tasting phase: Fruit scents from some of the following, tree fruits or tropical fruits but also must have scents of the following; spiced or toasted. Balanced in alcohol-acidity. Medium or high persistence.
Racimo blanco DSC_0381 modificada_4k
Racimo tinto DSC_0385 modificada_4k

Red Monterrei (barrel, vintage, reserve and grand reserve)

  • Visual phase: Clean and bright, medium or high layer. Colour from dark red to chestnut red.

  • Smelling phase: Fruit scents from some of the following, red or black fruits but also must have scents of the following, spiced or toasted.

  • Tasting phase: Fruit scents from some of the following. Red or black fruits but also must have scents of the following, spiced or toasted. Balanced in alcohol-acidity. Medium or high persistence.

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