Not to be confused with the white, the red 2013 Goliardo Loureiro is produced with grapes from a pergola vineyard planted some 45 years ago on sandy and stony soils at no more than ten meters above sea level. It fermented in open stainless steel vats and matured in neutral 225- and 500-liter oak barrels. Loureiro is the deepest-colored of the three red grapes they use (similar to Sousón), and it's also very balsamic, with darker fruit too. This is always a local favorite in Galicia because of its power, acidity and aptitude to combine with pork, always a local favorite. Only 1,000 bottles were produced in 2013.
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