In the D.O. Valdeorra, in the northwest of the province of Ourense (in Galicia) the rivers play a key role. Although the most important is the Sil Valley, with its steep slopes, there are others that, although less majestic, also have an indisputable influence on the vineyards. One of them is the Bibei river. One of its gorges, in front of the Sanctuary of As Ermitas (in the municipality of O Bolo), is the birthplace of Viña Somoza Taté.
Viña Somoza Taté is one of the most special wines made by the Viña Somoza winery, not only because of its location, but also because of the age of its vines, which are more than 70 years old and grow at an altitude of 500 metres above sea level. The clay soils and the black and red slate give a distinctive touch to this red wine made from a blend of several plots. It is true that white wines are the best known of Galicia; however, red varieties also have plenty to say in this corner of northern Spain. Wineries like Viñedos Somoza work hard to prove this, cultivating and championing varieties like Garnacha, Merenzao, Brancellao and Mencía (a variety that stands out as the undisputed queen of Galician red wines). Without going any further, this winery has been immersed for years in the task of recovering native vineyards, finally managing to give Galician wines back their true essence.
The production of Viña Somoza Taté begins with a very laborious work in the vineyard, just during the harvest, when the best clusters are selected at the same time as the grapes are picked. This process, where only the best grapes are taken to the winery, is extremely important. This is the only way to guarantee quality fermentation, which will take place in French oak barrels. Viña Somoza Taté undergoes a long maceration (between 24 and 42 days) where the must spends time in contact with the skins and some of the stems (80% of the harvest). After this, Viña Somoza Taté is aged for 14 months in the same barrels, becoming an exuberant red wine born in a land of whites.