Cellar Profile
The Rivera family are the latest owners of this wonderful piece of Galician wine history, where Cistercian monks first planted vineyards in the 1200s. O Rosal is the first region in Galicia afforded DO status and is oldest in the Rias Baixas appellation. Its unique terroir and microclimate are known for giving wines with electric intensity and profound aromatics. The winery carefully and sustainably works their old-vine vineyards. Only three white varietals are planted: Albariño, the noblest grape of Rias Baixas, is planted on the tiny, two hectare original A Cheira Farm; Louriera and Caíño Blanco are grown on their larger, seven hectare Sobral vineyard. All Couselo wines undergo skin contact (to provide signature aromatics drawn from the ripened skins) and lees aging (which adds mouth-feel and complexity).
Region
O Rosal is a tiny subzone of Rias Baixas. Both are part of the larger Galicia region of Atlantic Spain. Located on the banks near the mouth of the Miño River, along the border with Portugal (Vinho Verde), both the Atlantic Ocean and the river provide excellent airflow and cooling of the grapes during the hot summer months. The vineyards of the area are planted on gentle slopes, most south facing, to ensure the optimum amount of sunlight during the growing season to fully ripen the white grapes the region is known for and to allow for an earlier harvest than many of the other parts of Rias Baixas. The vast majority of plantings are the white grapes Albariño and Louriero, as well as tiny volumes of Caiño Blanco.
Vineyard
Quinta de Couselo's ancient vineyards have been consistently under vine since the 1200s. The soils are composed of loose gravel and sand over top of large granite slabs and metamorphic rock. The old vines have to dig deep, and that parlays into mineral complexity in the wines. The Rosal is sourced from both of the winery's home vineyards.
Winemaking
Individual clusters are hand-selected on a vibrating sorting table. Whole berries are destemmed and macerated prior to pneumatic pressing. There is a natural separation of the must by static settling before the temperature-controlled fermentation with indigenous yeasts in stainless steel. The wine rests on its fine lees for six months, for enhanced texture, before bottling.
Tasting Notes
An elegant blend of structured, vibrant Albariño with the perfumed aromatics of Loureiro and the brisk tropical brightness of Caíño Blanco. Remarkable intensity, with lush white peach and pear aromas giving way to delicate florals (orange blossom, jasmine), herbs and subtle citric and mineral notes. Elegant and medium-bodied, with vivid acidity. Seamless lees influence creates a creamy texture, while citrus zest and fine mineral salinity linger on the finish. Ideal with fresh seafood, oysters or sushi, along with Mediterranean salads and lightly spiced Asian dishes.
Varieties
Albariño is a grape indigenous to northern Portugal, where is it called Alvarinho, and to Galicia, in the northwest corner of Spain. It is known for its intense aromatics, steely minerality and acid. Rias Biaxas, on the southwestern coast of Galicia, crafts the finest examples of the grape in the world. Albariño has tiny berries, thick skins and a tendency to give large and diluted yields, so management of the vines and dropping of fruit is essential to make fine monovarietal wines. Caíño Blanco is an indigenous variety found only in this tiny region and in a few hectares of plantings in northern Portugal. Trellising and sun exposure are key when working with this finicky grape, which is late-ripening and prone to rot. You will find Loureiro vines along the Miño River in Galicia, however it is more widely grown in the north of Portugal, where it is one of the main grapes used in the production of Vinho Verde. Loureiro is vigorous and, if not well managed, creates insipid and uninspiring wines. However, when yields are reduced and the fruit is allowed to fully ripen and develop, the end result can be reminiscent of dry Riesling.