£21.20
Adega do Demo Bitoku 2021
Country: Spain
Region: Ribeiro
Grape: Treixadura, Loureira
Colour: White
Bottle Size: 75cl
Alcohol: 12%
Vintage: 2021
Organic
- PRODUCER NOTES
- FARMING & WINEMAKING NOTES
Adega do Demo is the project started by Laura Rodríguez and Carlos Lorenzo in 2005. They grow Treixadura, Loureira, Godello and Brancellao in the Ribeiro region, in the rural village of Alongos, Spain.
Laura and Carlos farm on four hectares of granite and clay soil vineyards, at medium and high altitude, and follow an organic approach. They focus on caring for the soil and its microbiology, considering it essential to achieve healthy and resistant plants.
In 2017 they started to vinify grapes instead of selling the fruit to other wineries, and made 1,300 bottles of Bitoku (Treixadura, Loureira) and other wines in a friends’ cellar.
2018 saw the first vintage made in their own winery, Bodega da Lonia, which was originally built in the 19th century.
Treixadura and Loureira vines grow at 280m in a south facing vineyard on slate and clay soil.
After 18 hours of cold maceration, the grapes ferment with natural yeast in stainless steel tanks. In January and February, batonnage for a short period in order to increase contact between wine and fine lees. Small dose of SO2, unfined and unfiltered.
Bitoku is the name of a Japanese carp and it means “virtue” in Japanese. The name also has a strong connection to the seven virtues of Bushido (the philosophy of Samurai). For Laura and Carlos, the virtues show the way that a winemaker has to follow, from the vineyard to making wine.
PRODUCER NOTES
Adega do Demo is the project started by Laura Rodríguez and Carlos Lorenzo in 2005. They grow Treixadura, Loureira, Godello and Brancellao in the Ribeiro region, in the rural village of Alongos, Spain.
Laura and Carlos farm on four hectares of granite and clay soil vineyards, at medium and high altitude, and follow an organic approach. They focus on caring for the soil and its microbiology, considering it essential to achieve healthy and resistant plants.
In 2017 they started to vinify grapes instead of selling the fruit to other wineries, and made 1,300 bottles of Bitoku (Treixadura, Loureira) and other wines in a friends’ cellar.
2018 saw the first vintage made in their own winery, Bodega da Lonia, which was originally built in the 19th century.
FARMING & WINEMAKING NOTES
Treixadura and Loureira vines grow at 280m in a south facing vineyard on slate and clay soil.
After 18 hours of cold maceration, the grapes ferment with natural yeast in stainless steel tanks. In January and February, batonnage for a short period in order to increase contact between wine and fine lees. Small dose of SO2, unfined and unfiltered.
Bitoku is the name of a Japanese carp and it means “virtue” in Japanese. The name also has a strong connection to the seven virtues of Bushido (the philosophy of Samurai). For Laura and Carlos, the virtues show the way that a winemaker has to follow, from the vineyard to making wine.