Quinta do Avelino Winery was founded by Avelino and was initially called Adegas Parente García. It is located in the town of As Chavolas, in the municipality of Cenlle, in a house dating back to 1943 where Avelino himself lived.
Taking the reins of his grandfather and founder of the winery, in 2004 Ángel and his father decided to call it Quinta do Avelino, in honor of him.
Now Ángel has transformed the old winery into a museum, a tasting room and a wine exhibition.
They have 9 plots with a total of 3Ha, all of them located near the winery.
The grape varieties they harvest are Treixadura, Albariño and Loureira. And they have planted new strains of the Caíño Longo, Ferrón and Sousón varieties.
As for their wines, they continue to produce the one they always made “Quinta do Avelino” and since 2017 they have added to the production “Quinta do Avelino-1923”.
This young viticulturist recently incorporated a new wine, made in barrels.
Some of their awards are:
Gran Oro Edition 2017 in the Galicia Wine Guide with its Quinta do Avelino 2015 vintage wine
Acio de Oro 2010 to the Colleiteiro Blanco Wine in the XXIII Tasting of the Wines of Galicia
Acio de Plata 2009 to the White Colleiteiro Wine in the XXII Tasting of the Wines of Galicia
Third Prize Cosecha 2009 Colleiteiro White Wine
First Prize White Colleiteiros at the XLVI Wine Fair D.O. Ribeiro
Acio de Bronce 2008 to the White Colleiteiro Wine in the XXI Tasting of the Wines of Galicia
First Prize Blanco Colleiteiros at the XLIV Wine Fair D.O. Ribeiro
It is a 100% Treixadura monovarietal wine, protected by the D.O. Ribeiro.
It has a very bright straw yellow colour.
With an alcoholic graduation of 13%.
Ideal to accompany fish, shellfish and all kinds of delicate delicacies.
The appropriate serving temperature is between 8º and 10º.
It is a multivarietal Ribeiro made with 90% of the Treixadura variety, 5% of the Loureira variety and 5% of the Albariño variety.
It has a straw yellow colour with greenish tones, very bright.
With an alcoholic graduation of 13.5%.
Ideal to take with all kinds of fish, seafood and cheeses, also with white meats.
The appropriate serving temperature is between 8 and 10º.