2021 Virgen Del Galir A Villeira

品飲筆記：前調有黑胡椒感的深色漿果與野莓，緊接著一抹森林地表的濕潤氣息。入口中段質地飽滿但不笨重，線條俐落、果味鮮明，單寧清爽而有支撐，尾韻帶礦物與微鹽感。生產與釀造：酒莊是 Valdeorras 地區受尊重的小型計畫，重視低產、精耕細作的田間管理，採收精準以保留果實本身的香氣與酸度。釀造上刻意控制浸皮與橡木運用，讓酒款保有清爽的果香與草本調性，而不是被重樽覆蓋。葡萄園環境：來自較高海拔、土壤贫瘠的花崗岩地帶，受海洋氣候影響使果實帶有清晰酸度與礦感，適合追求口感線條與地塊表現的酒款。配餐建議：烤羊排、風乾火腿、辛香臘腸披薩或硬質熟成乳酪都能很好搭配。

Tasting note: Aromas of peppery mulberries and wild berries unfold into a compact, forest-floor undercurrent. The palate is medium-bodied, succulent and linear, with fresh, firm tannins and clear notes of wild blueberry and savory herbs. A mineral, almost saline thread carries the finish.
Producer notes: From Virgen del Galir, a Valdeorras project under the CVNE umbrella that prioritises low-yield, improved viticulture and careful vineyard selection. The aim here is expressive, site-driven fruit with taut structure.
Winemaking notes: Fermentation and extraction are handled to preserve freshness and aromatic lift; oak influence is kept discreet so the wine stays vivid and linear, showcasing mineral detail and herbal nuance.
Vineyard notes: Grapes come from high-lying plots in Valdeorras where Atlantic influences and poor, granitic soils produce concentrated, perfumed fruit. Low yields and attentive canopy work deliver ripe flavours with bright acidity and a stony backbone.

Specification

• Alcohol %: 13 - 13.5%
• Decant Time: 45 minutes
• Taste: peppery, mulberries, wild berries, sous-bois (forest floor), succulent, linear, fresh tannins, blueberry, herbal, mineral, saline, earthy
• Food Matching: Lamb (rump, roast), Cured ham / Black Forest ham, Pizza with spicy salami, Aged hard cheeses (e.g., Appenzeller), Goat cheese ravioli with confit lemon
• Grape Variety: Mencia : 100%,

Winery

Virgen del Galir 是位於 Valdeorras 的專注酒莊計畫，現與西班牙老牌酒商 CVNE 有關聯。酒莊重視老藤與低產栽培，田間用心照顧、控產以換取更濃縮的果實風味。釀造上偏向保守、不讓重木掩蓋果香，偏好突顯花崗岩土壤帶來的礦物感與清脆酸度，讓每一瓶都能展現產區與田塊的個性。

Virgen del Galir is a focused Valdeorras project now associated with CVNE, committed to revitalising old vineyard sites and practicing low-yield, quality-driven viticulture. The team concentrates on site expression—harvesting at optimal ripeness and using restrained cellar techniques to highlight freshness, minerality and aromatic detail from the region's granite-rich soils.