Daterra Tabernario is a biodynamic, barrel-aged red wine made by Daterra Viticultores in Ribeira Sacra (Galicia) with the Mencía, Alicante Bouschet and Palomino varieties.
Daterra Viticultores is run by Laura Lorenzo, a young winemaker who heroically works a total of 4.5 hectares spread across different villages around Manzaneda and Trives, in the southeast of Ribeira Sacra (Galicia). These vines have a limited production but they are extremely high-quality and cultivated with minimal intervention. Atlantic wines with their own character.
Daterra Tabernario comes from vines planted on a very steep hillside. A very rugged location that means all work has to be carried out manually. The vines are planted in granitic soil with a sandy loam texture and are cultivated using respectful agriculture with ecological treatments and biodynamic practices. The harvest is carried out manually at the optimum point of ripeness.
In the winery, 50% of the Daterra Tabernario grapes are destemmed. They then macerate for 10 days and ferment spontaneously with native yeasts. Finally, the wine rests for 11 months in 500- and 1000-litre chestnut barrels.
Daterra Tabernario is a white wine made with the area’s native varieties and the climate and location mean it has the true Ribeira Sacra Atlantic character at its best.