The main grape is Caiño Longo (40%), one of the oldest known indigenous varieties in Ribeiro. The importer calls it a “lightning bolt of freshness with an atomic level of expansive energy.” Makes you want to open it right away, doesn’t it? Sousón (34%) has a “turbo charge of natural acidity,” while Brancellao (26%) is “dainty, thin framed, soft spoken and subtly powerful.” The region is cool anyway, and the fruit is picked on the early side of ripeness.
Cume do Avia’s “geologically complex mountainside vineyards are composed of granodiorite, schist, slate, and gneiss bedrock, clay and sand topsoil” overlooking the Avia and Miño Rivers.
Colleita 10 Tinto is 40% whole cluster, aged nine months in large, ancient chestnut foudres. It is lightly filtered before bottling. Alcohol is a lilting 11% abv while the retail price is $26.
The wine has a medium-light ruby color. The aromatic nose is nearly all minerals, with raspberry and black pepper notes. The palate is smooth and savory, with tart red fruit flavors. The taste reminds me of a very Burgundian Pinot Noir or a Schiava from Italy’s Alpine region. The tannins are quite relaxed, and the acidity is on the tame side, too. It is a tasty wine, though. Pair it with soft cheese or a fruit plate.
