Bernardo’s ultimate aim in winemaking is to express variety and provenance in its purest form, choosing to use almost forgotten about varieties such as Lado, Silveiriña and Verdello to give a true expression of the Ribeiro, and more specifically Arnoia terroirs. Chanselus has a natural, wild yeast fermentation in 500ltr French Oak barrels for between 35 and 45 days at a cool 10 – 11c. Following fermentation the wine remains in oak for 10 months before being transferred to bottle for a minimum of 12 months. Absolute minimal use of sulphur guarantees the quality and preservation of the wine.
The plots go beyond normal organics and in addition to no chemical use at all, Bernardo follows the natural agricultural principles founded by Masanobu Fukuoka in Japan – completely natural, ‘hands off’ farming in order to impart the most natural re-creation of the soils in to his wines.
Tasting notes:
Appearance: Light yellow straw.
Nose: Intense, fennel , white fruit and floral aromas.
Palate: Expressive and creamy, vibrant, full and long , spicy and mineral notes.
Pairing: Creamy cheeses ,seafood and white meats.
Description
