Gancedo
Country:
Spain
Castilla y León-Bierzo
Region:
We cultivate 20 ha of old vines, scattered in almost 60 different small plots, between 60 and 100 years, but not giving up new plantations in equilibrium with the peculiarity of the area. Our vineyards are planted with local varietals- Doña Blanca, Godello and Mencía, soils vary and composed of clay, sand rich in quartz and the poor soil called pimentero in Bierzo.
We make classic regional wines using modern technological advances and equipment.
We are passionate about making wines that would makes us proud of oneself. We promote sustainability with maximum respect to the environment. We believe in the tradition of vine growing in our region from which we have learned about our vineyards and how to trust the integrated life in nature with whom we share time and experience without invading it.
Our Wines
Godello 'Capricho'
2021
30 year old Godello (85%) trained in espalier, from Canedo, at 620 m. altitude, south, southeast southwest exposure. 60 year old Doña Blanca (25%) trained in traditional goblet from Quilós, at an altitude of more than 550 m. south, southeast exposure. Both planted on clay soil. Harvested the first week of September, 12 hours of cold maceration, grape "bleeding", racking, and then cold static clarification for 10 days. Alcoholic fermentation at a controlled temperature (13-14ºC) stainless steel tanks, for eighteen days. Aging on lees in stainless steel for three months before bottling.
Mencía, 6 Meses
2021
60-80 years old Mencía vines, planted on clay soil in Cababelos. Vines are goblet trained at an altitude of 500 m. with southern exposure. Harvested the third week of September, 24 hrs maceration followed by fermentation in temperature controlled stainless steel tanks (26ºC), for 10 days. Aged for 6 months in used French oak barrels, following the malolactic fermentation.
Mencía, 'Xestal'
2015
Selected fruit from 60-80 years old Mencía vines, planted on clay soil mixed with schist & slate in Cababelos. Vines are goblet trained at an altitude of 650 m. with southern exposure. Harvested the first week of September, 72 hrs maceration followed by fermentation in temperature controlled stainless steel tanks (24ºC), for 15 days. Aged for 12 months in used French oak barrels, following the malolactic fermentation.
Mencía, 'Ucedo'
2009/19
Selected fruit from 80-110 years old Mencía vines, planted on clay soil mixed with schist & slate in Cababelos. Vines are goblet trained at an altitude of 650 m. with southern exposure. Harvested the first week of September, 72 hrs maceration followed by fermentation in temperature controlled stainless steel tanks (22ºC), for 15 days. Aged for 12 months in new French oak barrels, following the malolactic fermentation.