Paraguas

Wine journalist and winemaker, Marcial Pita and enologist and viticulturist, Felicisimo Pereira, met in Spanish wine competitions. In 2007 to begin their project. In 2011, they finally released the first vintage of their Ribeiro-based garage winery, Bodegas Paraguas, and quickly caught the attention of the region and many of the top sommeliers who worked in Spain’s Michelin-starred restaurants.

One of Pereira’s specialties has been mining the countryside for nearly forgotten grape varieties and bringing them into the conversation of Galician wines. Bodegas Paraguas works exclusively in Ribeiro and principally with the white grape variety, Treixadura (90%). They veer on the side of picking early and working with a mix of high-elevation sites.

Fermented with indigenous cultured yeasts from the area for 10-20 days depending on variety and plot; maximum temperature during 16-17 degrees C. First SO2 addition is made at the press (20ppm) and there are no malolactic fermentations allowed. The wine is fined and filtered.

Aged in a mixture of 600-liter French oak barrels and stainless steel for 3-4 months on the lees then bottled after 6-9 months. Battonage is employed depending on the year.