Daterra
Daterra Viticultores is an emblematic name that immediately represents the purpose on which it is based: to honor the history of farming families who have worked and passed down their vineyards over time. Laura Lorenzo attends the school of oenology and apprenticeships near her hometown, Allariz. She travels to the southern hemisphere to work with Eben Sadie, the enfant terrible of South African wine, and Achaval Ferrer, the Italian-Argentinian company at the foot of the Andes. Her return to Galicia marks the beginning of her activity at Dominio de Bibei, in the Ribeira Sacra district, until in 2014 she decides to start her own independent business, alongside her partner Alvaro Dominguez. Even before having a physical space to store them, Laura and Alvaro engage in creating personal wines, eventually managing to restore an ancient cellar in the village of Manzaneda, just a few steps from the border with the region of Castile and Leon.
Daterra is an expanded project, whose vineyards are located within very diverse terroirs: Ribeira Sacra and Valdeorras in Galicia, in the province of Ourense, and the natural park of Arribes in Castile and Leon, within the Duero valley and close to the Portuguese border. The small plots show extensions that vary from 400 square meters to 2.5 hectares and cover a total area of about 4.5 hectares, gathered over time and often recovered from abandonment. Heroic viticulture is carried out on terraces that exceed altitudes of 650 meters, carved out on slopes with incredible gradients, pursuing a holistic agriculture, with all operations being manually done and no use of synthetic products. The varieties cultivated, with vines that in some cases reach 130 years, are extremely local and substantially unknown, starting from Mouraton, believed to be extinct: Merenzao, Tinta Madrid, Rufete, Juan García, Mencia, Garnacha Tintorera, for the black grapes; Doña Blanca, Colgadeira, Puesta en Cruz, Godello, are the white berries, along with the more common Palomino, Malvasia, and Verdejo.
The vinifications of Daterra Viticultores are carried out in the cellar of Manzaneda. They are generally crushed by foot, the fermentations are spontaneous and take place in wood, with significant macerations on the skins: the black berries are whole-cluster, while the white ones are destemmed. The aging lasts for several months in wood: new chestnut barrels or used French oak, of varying capacities from 500 to 1,000 liters. The wines express grit and extraordinary character.
Daterra Viticultores is an emblematic name that immediately represents the purpose on which it is based: to honor the history of farming families who have worked and passed down their vineyards over time. Laura Lorenzo attends the school of oenology and apprenticeships near her hometown, Allariz. She travels to the southern hemisphere to work with Eben Sadie, the enfant terrible of South African wine, and Achaval Ferrer, the Italian-Argentinian company at the foot of the Andes. Her return to Galicia marks the beginning of her activity at Dominio de Bibei, in the Ribeira Sacra district, until in 2014 she decides to start her own independent business, alongside her partner Alvaro Dominguez. Even before having a physical space to store them, Laura and Alvaro engage in creating personal wines, eventually managing to restore an ancient cellar in the village of Manzaneda, just a few steps from the border with the region of Castile and Leon.
Daterra is an expanded project, whose vineyards are located within very diverse terroirs: Ribeira Sacra and Valdeorras in Galicia, in the province of Ourense, and the natural park of Arribes in Castile and Leon, within the Duero valley and close to the Portuguese border. The small plots show extensions that vary from 400 square meters to 2.5 hectares and cover a total area of about 4.5 hectares, gathered over time and often recovered from abandonment. Heroic viticulture is carried out on terraces that exceed altitudes of 650 meters, carved out on slopes with incredible gradients, pursuing a holistic agriculture, with all operations being manually done and no use of synthetic products. The varieties cultivated, with vines that in some cases reach 130 years, are extremely local and substantially unknown, starting from Mouraton, believed to be extinct: Merenzao, Tinta Madrid, Rufete, Juan García, Mencia, Garnacha Tintorera, for the black grapes; Doña Blanca, Colgadeira, Puesta en Cruz, Godello, are the white berries, along with the more common Palomino, Malvasia, and Verdejo.
The vinifications of Daterra Viticultores are carried out in the cellar of Manzaneda. They are generally crushed by foot, the fermentations are spontaneous and take place in wood, with significant macerations on the skins: the black berries are whole-cluster, while the white ones are destemmed. The aging lasts for several months in wood: new chestnut barrels or used French oak, of varying capacities from 500 to 1,000 liters. The wines express grit and extraordinary character.
