Organistrum

18.00

TECHNICAL DATA SHEET

D.O.: Rías Baixas

TYPE OF WINE: White with aging in barrel

VARIETY: 100% Albariño

PERFORMANCE: 5 0 hl/ha

FERMENTATION: Fermentation in 300 litre French oak barrels.

AGEING: 6 months in barrel and 12 months in temperature-controlled stainless steel tanks.

GASTRONOMY: White meat, roast poultry, rock fish and rice dishes.

SERVING TEMPERATURE: 12-14ºC

ALCOHOLIC GRADUATION: 13 %vol

TOTAL ACIDITY: 6.5 g/l tartaric acid

WASTE SUGAR: 2g/l

ELABORATION

The name “Organistrum” refers to an ancestral stringed and perpetual bowed instrument that medieval troubadours used to play in the poetic recitals that took place in the towns near Santiago de Compostela. It was probably the difficulty in playing it that caused its disappearance over time. But thanks to Maestro Mateo who sculpted it in stone in the Portico de la Gloria in the Cathedral of Santiago and to the sponsorship of Bodegas Martín Códax it could be recovered and today it forms part of the instrumentation that the Martín Códax Medieval Music Group uses in its concerts and recordings.

For the production of Organistrum, our wine-growing team selects traditional vines of low vigour. These vines offer us balanced, leafless and airy plants, with good exposure to the clusters, producing grapes with high concentration of aromas and thick skins.

The grapes are harvested by hand in 20kg boxes. Once it arrives at the winery, the grapes are cooled for 36 hours at a temperature of 5-10ºC. In this way we carry out the cold pressing, guaranteeing the best conservation of aromas.

The main characteristic of Organistrum is the balance between the varietal character and the barrel and it is due to combine a selection of the vineyard with a very special elaboration process.

The beginning of the alcoholic fermentation begins in stainless steel tanks, halfway through the process the wine is transferred to

300 L French oak barrels. In them, the alcoholic fermentation will be finished and the malolactic fermentation will take place. During this time, batonnage is carried out twice a week. Once the fermentation is finished, the wine is aged in the barrels for 6 months.

In order to achieve a perfect fruit/barrel integration, Organistrum makes an aging in stainless steel tanks for 1 year before being bottled.

VISUAL PHASE

Straw yellow colour with intense greenish tones.

OLFACTORY PHASE

High aromatic intensity, first hit on the nose of

balsamic, caramel and cocoa that reminds us of its

barrel passage. After it, the fruity notes appear

of the varietal, in a more mature and calm way:

quince fruit and apple compote.

TASTE PHASE

In the mouth it is structured and balanced. The work of the

batonnage offers us a fat and powerful wine, with a

well integrated acidity. Long and spicy aftertaste.

FASE GUSTATIVA

En boca es estructurado y equilibrado. El trabajo del
batonnage nos ofrece un vino graso y potente, con una
acidez bien integrada. Retronasal larga y especiada.

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