Manuel Formigo
Ribeiro
Location | Beade, Ourense |
Grapes | Treixadura, Godello, Loureira, Caiño Blanco, Torrontés, Albariño, Alvilla do Avia y Palomino |
Viticulture | Organic |
Producer | Manuel Formigo |
Website | https://fincateira.com/ |
Location | Beade, Ourense |
Grapes | Treixadura, Godello, Loureira, Caiño Blanco, Torrontés, Albariño, Alvilla do Avia y Palomino |
Viticulture | Organic |
Producer | Manuel Formigo |
Website | https://fincateira.com/ |
Manuel Formigo is an energetic, engaging and enterprising fellow. Born into a multi-generational winemaking family he over saw the move in 2006 to leave industrial winemaking behind and return his family name to the careful winemaking roots they began with. They now have 6 hectares with sites across Avia amd Mino and have become a cradle of varieties native to Ribeiro including what he believes to be the last remaining parcel of Alvillo do Avia. Years of winemaking at scale have not been abandonded entirely. There's a healthy regard for practicality both in vineyard management and winemaking practice. There's a business to the whole project that led Manuel to name his house wine "Formiga" after himself - it means ant in Gallego !
Manuel Formigo Wines
Formigo Blanco | 70% Treixadura, 30% Torrontes and Godello. Fruit sourced from vineyards sat on gravel and granite in Beade province. Fermentation entirely in stainless steel with no malo. This is Manuel's house cuvee and is a brilliant interpretation of the terroir he works. |
Tiera X | A blend of Treixadura and Albarino from an ancient plot. The wine is pressed after 24 hours maceration and fermeneted in small stainless steel tanks. Racy, complex and concentrated with a greengage a lime core |
Finca Tiera Tinto | 70% Caino longo and 30% Souson and Brancellao from two plots, Pousos and Minoteira (0.65 ha) with decomposed granite soils (Sabrego) over bedrock. The harvest is done by hand, and the bunches are selected on the vines and transported to the winery which is 5 minutes away in 150kg loads to preserve integrity. Fermentation is in stainless steel vats and there are 2 pump overs a day for 14 days and then pressing in pneumatic press prior to settling in steel tank. The wine is bottled three months after MLF finishes. It has fresh, vibrant cherry infused nose, bright ferric notes and a vivid violet undertone. The palate has layered fruit, cherry, violet and blackberry, with velvet tannin and long finish. |
Formigo Blanco | 70% Treixadura, 30% Torrontes and Godello. Sourced from the Beade vineyard, granite soil and stainless steel ferment. This is Manuels house cuvee and is a brillaint interpretation of the terroir he works. |
Tierra X | A blend of parcel selected Treixadura, and Albarino from an ancient plot. The wine is pressed after 24 hours maceration and fermented in small stainless steel plots. It is racy, complex and concentrated wine with a greengage and lime core. |
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