Who makes it
At Bodegas Casal de Armán, the González family owns around 20 hectares under vine. White varieties include Treixadura, Godello, Albariño and Loureira; red varieties include Brancellao, Caíño and Sousón. The range covers white and red wines made from these native Ribeiro varieties.
The González family founded Casal de Armán in the late 1990s. The bodega represents the fourth generation of a family group that has made wine in Ribeiro since the late nineteenth century. Today, three González Vázquez brothers divide winemaking, management and sales.
Where it grows
Bodegas Casal de Armán works in Ribeiro from its property in San Andrés de Camporredondo. A rural hotel and restaurant operate adjacent to the winery.
How it is made
The cellar
Finca Os Loureiros is made from 100% Treixadura and fermented in barrel. Barrel fermentation places the grape must in oak during fermentation, so the vessel is present while sugar becomes alcohol. Casal de Armán Tinto spends 11 months in stainless steel, followed by 3 to 4 months in bottle. Stainless steel is a neutral vessel and adds no oak flavour. Bottle ageing lets the wine settle after the tank period.
What they make
Casal de Armán's range has two named white wines, Finca Misenhora and Finca Os Loureiros, alongside Casal de Armán Tinto. Tinto is a red blend of Sousón, Caíño Longo and Brancellao, while the white wines are kept as separate named bottlings.
Finca Misenhora is unctuous and well structured, with a coating texture and a clearly defined palate. Casal de Armán Tinto shows blackberry, bay leaf and raspberry on the nose. Its palate is agile and fresh, with vibrant acidity and a markedly Atlantic character. Total acidity is 7.19 g/L.