Palate: This wine is fresh & terroir driven, packed with flavors of scorched earth, cherry leather, underbrush & a background of crushed graphite. Sweet tannins, mild spices, salty and soft on the palate.
Vinification: The Goliardo Caiño comes from old vines of a nearly extinct varietal, surrounded by eucalyptus trees, planted in granite soils in Rias Baixas on the Atlantic coast. Fermented in stainless steel tank, malolactic fermentation in French oak barrels, aged 14 months. It's a single-variety Caiño, a variety almost extinct, from very old vines- unheard of.
Recommended Food Pairing: Fabada dish.
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