Wine Celme Peña Bicada several grapes and Vermouth Celmú white several grapes

CELME DE PENA BICADA
With this wine we aim to obtain the maximum expression of our varieties, for which we make each one separately at the exact moment of ripening and then blend them in the proportions we consider most appropriate. The result is a complex wine with multiple nuances, with a long and pleasant finish that invites you to enjoy a bottle in good company.

Designation of Origin: Ribeiro
Vintage: 2016
Bottling date: July 2017
Type: white
Colour: yellow, with green glints, clean and bright.
Varieties: Treixadura (50%), Godello (30%), Albariño (10%) and Loureira (10%).
Alcohol: 12.5% pH: 3.48 Total acidity: 5.8 g / l Residual sugar: 0.7 g / l

WINE PROFILE
The aim of this wine is to achieve the maximum expression of each of our varieties, which is why we make each one separately at its exact moment of ripening. We then assembled them in the proportions we considered most appropriate. The result is a long, complex wine with multiple nuances. It has a long way to go in the bottle but it is friendly and welcoming to enjoy a bottle in good company. 

CELMÚ TOTAL VERMOUTH
We aim to recover the essence and traditional production of vermouth by incorporating spices and aromatic herbs into our wines in a traditional infusion. The result is a vermouth that leaves no one indifferent. The use of a good base wine allows us to maintain freshness and acidity, in turn complemented by the mixture of herbs that provide power and aromatic complexity: herbaceous, nuts, spices and toasted that translate into a wide spectrum of sensations. The final product is slightly sweet with a bitter aftertaste that invites you to enjoy it during an aperitif or with a good dessert.

Grape:
Treixadura 40%.
Godello 40%.
Albariño 10% Albariño
Loureira 10% Loureira 10% Loureira 10% Loureira

Aromatic profile
We aim to recover the essence and traditional production of vermouth by incorporating spices and aromatic herbs into our wines in a traditional infusion. The result is a vermouth that leaves no one indifferent. The use of a good base wine allows us to maintain freshness and acidity, in turn complemented by the mixture of herbs that provide power and aromatic complexity: herbaceous, nuts, spices and toasted that translate into a wide spectrum of sensations. The final product is slightly sweet with a bitter aftertaste that invites you to enjoy it as an aperitif or with a good dessert.

Winemaking
The base wine is the leftover blend of our multi-varietal Celme de Pena Bicada. Each variety is made separately at its exact point of ripeness and blended two months before starting the process of making the vermouth.
On the other hand, a selection of wild aromatic herbs collected in the vicinity of our vineyard are dried for a period of 1 to 2 months: lemon verbena, mint, orange, lemon, laurel, oregano and thyme. This selection is complemented by a combination of plants and spices of organic origin: cinnamon, cloves, cardamom, gentian, tea, liquorice and others. The mixture of herbs and spices is infused directly into the wine for approximately 6 months, during which the proportions of the different aromatics change according to the results of frequent organoleptic analyses.