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  • - un jardín de familia -

    QUINTA DE COUSELO

    Vinos, destilados, comidas, picnics, visitas guiadas a la bodega

  • - un jardín de familia -

    QUINTA DE COUSELO

    Vinos, destilados, comidas, picnics, visitas guiadas a la bodega

  • - un jardín de familia -

    QUINTA DE COUSELO

    Vinos, destilados, comidas, picnics, visitas guiadas a la bodega



Bodega-Quinta-Couselo

History

Quinta Couselo is a located in O Rosal. It was adquired by the Cistercian monks of the Sta. María de Oia’s monastery. The construction of this monastery began in 1136 under the reign of Alfonso VII. It was a defensive bastion facing the many maritime invasions.
During the XII century the grape cultivation was intensified at the Baixo Miño. The monks discovered the great capacity the O Rosal valley soils had for the wine production; what lead them to increase their properties. In 1835, with the Ecclesiastical Confiscations, it become a private property. Since 1898 it belongs to the Vicente family.
At Quinta de Couselo we want to transmit that behind each bottle there is a whole world of traditions that we have been adapting to the new technologies, reaching the highest quality when elaborating our wines, moonshines and liquors.


A long family tradition winery, which loves wine and the environment.


Vineyards

Quinta Couselo belongs to O Rosal subzone, inside Rias Baixas protected denomination of origin (PDO). The vineyards are placed in sedimentary soils, loam, abundant in organic matter, acid and deep. The varieties that we cultivate are Albariño, Caiño blanco, Marqués (loureira) and Teixadura.
'A Cheira' or 'Da Quinta' estate, plot where the winery is located, occupies two hectares of winery mainly compound by Albariño vines which are more than 30 years old, together with loureira and caiño blanco vines arranged in arbor.

'Sobral' or 'Del Monte' estate is a plot located in a privileged site 50 meters above the mean sea level and Southwest oriented, what permits a major sun exposure reaching an optimal maturation of the grapes.  It occupies an area of seventy thousand square meters, and currently there are almost three hectares of Albariño vines planted, which are 15 years old.

 


Vineyar tasks

Once the grape harvest is finished, everything at the vineyard restarts. The pruning, which has started in December, continues until March. The next step is the tied of the stumps. It consists of putting together each branch of the vineyard with the wire that sustains it.
When April begins, the vines sprout at O Rosal. From April to September we take care of our vineyards so that the grape arrives in optimal conditions to the harvest. The grape harvest date is determined by different factors as climatic parameters, the vine cycle evolution, and deep grape analysis.
We use fertilizer coming from livestock farming living in extensive regime, which is buried by opening trenches in-between the stumps.

We believe in a sustainable viticulture and in traditional cultivation practices. We do not use herbicides, we only apply contact products with the aim of preserving the vineyard’s ecosystem


Wine elaboration

The grape is selected bunch by bunch on a vibrating table, basic for guaranteeing wine’s quality. Latter on they are destemmed, avoiding any herbaceous flavor in the wine.
After the de-stemming we proceed to the soaking of grapes in its skin, with the aim of getting the maximum amount of flavors possible. This process, called maceration, has a variable duration according to the harvest and the grape variety.
Next, the grape is pressed at pneumatic presses in order to obtain a high quality must. This must is cooled and statically racked for 24 hours.


At Quinta Couselo we never bottle before the month of May of the following year of the harvest, since we believe the wine must age at steel tanks


Distillery

The distillery was created in 2002. Along the process we distill using the system of traditional pots in Galicia, making the necessary blends between heads, hearts and tails. We only use hearts in our production, which are always redistilled.
As a result of this artisanal process, a high quality pomace brandy is obtained. From this moonshine, and after a process of maceration, we obtain coffee liquor, herbal liquor, and coriander liquor.
We also distill the mirabel fruit, a typical fruit of our region, elaborating a high quality liquor.
At the distillery we elaborate products covered by the Consejo Regulador de Aguardientes y Licores de Galicia (Regulatory Council of Galician Moonshines and Liquors).