Vina Somoza

About

Owner: Prudencio Villalba
Winemaker: Javier Garcia Alonso
Vineyards: 6ha across 15 parcels in the municipalities of Chandoiro, Larouco, and Treval
Vineyard management: Sustainable
Soils: Mainly granite, with some gneiss, slate, and limestone
Grapes grown: Godello, Mencía, Garnacha tintorera, Mouratón, Albarello/Brancellao, Alicante Bouschet, Merenzao, Grau Negro
Annual production: 80,000 bottles

Quick facts:

• The “Via XVIII” wine is named for a Roman road that was constructed in 79 A.D., extending 318km to link the cities of Braga and Astorga. It is made from the grape varieties found planted along this route.
• “Our only aim is interpreting the soil, the landscape, and the grape varieties. Our task is just not to disturb our terroir and let it be the one that appears in every sip. Doing things that seem so simple are often the most complicated.”

The Viña Somoza winery was founded in the early twentieth century by Victor Fernàndes in the region of Valdeorras in northwestern Spain. This region is defined by its Atlantic influence and its mountainous and hilly terrain. Viña Somoza’s vineyards are scattered throughout these hills–most parcels are less than one hectare, and each has its own unique combination of altitude, exposure, and soil. Many of the plots are found between 450m and 650m of elevation. Soils are mainly granite, though some vineyards are predominantly gneiss or slate, and there are a few small pockets of limestone. Valdeorras is home to a number of distinctive native grape varieties: Godello and Mencìa are the best-known, but many old vineyards are planted as field blends including varieties such as Mouratón, Albarello (also known as Brancellao), Alicante Bouschet, Merenzao, and Grau Negro. The winery’s goal is to express the characteristics of the grapes, the soil, and the landscape, with elegance and finesse. Grapes are harvested by hand into small boxes, then fermented with native yeast in stainless steel tanks or French oak vats and barrels.