Corullón

The Corullón Vino de Villa showcases the wilder and deeper character of the wines from the slate, quartzite, and limestone soils on the slopes of Corullón. It has fine minerality that makes it neatly textured and a structure that is well-suited to improvement in bottle. 
 
Approaching Corullón, the Río Burbia (which empties into the Sil River) marks the change in soil types from the red, ferrous-clay iron deposits of Valtuille to the darker, volcanic clay slates (with no iron) of the Corullón area. The old, native bush vines of mencía, godello, palomino, and doña blanca share acreage on the mountain with chestnut trees, from which Jose and Julia use the shells as natural compost. Several small vineyards planted on pure, black slate soils were blended into one Corullón village wine. Among them, Pico de Lugar and Las Tías stand out as exceptional sites of great historical importance. These are very small, long-held family vineyards in the Corullón village with an average vine age of 70 to 100 years with altitudes that range from 650m to 980m. Las Tías, one of the primary vineyards, lies in the transition zone between the province of Lugo and Castilla y León, connecting Bierzo to Valdeorras and the Val do Bibei in Ribeira Sacra. As such, it receives the most Atlantic influence of the vineyards in Corullón. The viticulture is strictly organic, and the only compost used is local, organic chestnuts, which grow in the vineyards. 
 
Vinification – Following a manual harvest, bunches are partially destemmed, while other whole clusters of grapes are crushed by foot in old, open-top foudres. The wine is then spontaneously co-fermented with indigenous yeast in large, open-top foudres for 30 days with manual punch downs twice a day. No temperature control. No pumps are used at the winery, with gentle racking done by gravity. Malolactic fermentation is spontaneous. Aging is on fine lees in new and old French oak barrels (300L and 500L) for 11 months. Very light fining with bentonite.
 
Bierzo – Corullón Vino de Villa
Site: Pico de Lugar and Las Tías in Corullón at 650m to 980m
Grapes: 85% mencía with 15% godello, palomino, doña blanca
Vine Age: Vines planted from 1917 to 1947
Soil: Slate
Vinification: Spontaneous co-fermentation with indigenous yeast in foudre without temperature control
Aging: 11 months on the fine lees, in both old and new French oak of 300L and 500L
S02: 40mg/L
ABV: 13.5%
Farming: Practicing Organic
Vegan: Yes