"A great wine requires a madman to make it grow,
a wise man to watch over it, a lucid poet to develop it,
and a lover who understands it…
"
Salvador Dalí
Salmon is born in the river but immediately undertakes its journey to the sea where it spends its adult life, only to later swim against the current to the same river where its life began. Thus, one cycle ends and a new one starts. Over generations, our family made wine on this land until they were compelled to cross the sea in order to survive the war. Finally, we retraced our steps and crossed the water (against the current) to take up winemaking again, thus closing the circle. This symbolism suits the context of the Bargiela Bienati family history well.
Blue salmons don’t exist… True, but if we can imagine it, we can make it real, just as we did with this wine. We imagined a wine unique in its category, and we gave it life.
For that reason, we decided to name our first wine Blue Salmon.
Elaborated as a blend of five European varieties that result in an aromatic explosion never seen before, and an optimal balance on the palate between acidity and body.
This is a wine with a technological hue, dedicated to those of us who value fusion, creativity, daring and like to defy and challenge established norms.
It implicitly orients itself towards a consumer who’s open to breaking free of limits imposed by designations of origin, geography or political and ideological divisions. This wine symbolises union.
Avoa Filomena is a tribute to our Great-grandmother Filomena, is also the result of our hard work, the history of the family, and the product of our land in full expression. It is a wine which respects the features of the soil and the Galician weather, constantly with the family support and the magic that came up from our winery, which was her home.
Avoa Filomena, may be, is the closest one she used to produce. It is an unfiltered wine, made with grapes from her place, with the perfect touch of oak barrel, and a precise fusion of fruit, alcohol and acidity.
It is elegant, with diverse aromatic nuances, with high complexity and a constant evolution, even in its bottle.
We apply technology in all key procedures to maintain the quality of the product, such as the cooling of the grapes before processing, cold maceration of musts, aging of wine in oak, among others.
We promote biodiversity in the terroir thanks to agricultural practices that respect the soil and the environment. We also carry out manual care of the vines to guarantee the best harvest each year.
Our vineyard is located on a strong south-facing slope, sheltered from the north wind, with optimal solar incidence, at a height of 70 meters above sea level and a distance of 700 meters from the Miño River. This translates into good ventilation and thermal regulation during the crop cycle.
Our micro winery is located in a small stone construction over 100 years old, where our great-grandmother Filomena lived until the early 1990s.
It was restored preserving the typical Galician architecture.
We are Nadia & Hernán.
Somos Nadia & Hernán.
We are a young couple of Argentine origin, descendants of Italian and Spanish grandparents. We live in Galicia and we make signature wines. We like to create new things and challenge the established.
We seek to transmit our spirit and passion through our wines.
An enterprise of these characteristics needs the right group of people to carry it out.
This is how our collaborating team is formed:
Ezequiel Martín
Calidad
Isaac Rodríguez Silva
Responsable Técnico de Campo
Julio Ponce Mouriño
Enólogo
We could not have achieved this exciting project without the unconditional support of our family, who encourage us every day to pursue our dreams.
Contáctenos
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This wine is elaborated with grapes from Albariño vines planted in Salvaterra de Miño, Pontevedra; Treixadura from the Ribeiro region and grapes of Sauvignon Blanc and Chasselas originating from Lörrach in Germany.
Harvest: picked by hand in 16.5 kg boxes.
Pellicular maceration: between 10 hours and 18 hours at a temperature of 10°C.
Fermentation: between 16°C and 19°C.
Vinification: the varieties are elaborated separately and mixed only three days before being bottled, to guarantee the quality and evolution of each variety at the time.
Envejecimiento: the varieties of Albariño and Treixadura are aged in casks of French oak between 12 and 18 months.The rest of the varieties mature in stainless steel vats.
It is left to rest for 3 to 6 months in the bottle, between 10°C and 15°C.
Elaboration
Technical Details
ABV: 13%
Acidity: 6.5 g/L
Residual Sugar: 1,6 gr/L
Bottle: 0,75 L
Vintage: 2017
Quantity: 630 Botellas
Visual Phase: golden yellow colour. Clean and bright to the eye.
Olfactory Phase: intense, fruity, mineral, with woody undertones well merged with the fruit.
Tasting Phase: good entry on the palate, with a certain acidity that gives it freshness. A marked fruity character. It’s balanced, unctuous and with great persistence. A round and agreeable nish.
Taste notes
Serving temperature
12ºC
Julio Ponce Mouriño
Oenologist
Origin and Varieties
This ne wine is elaborated with grapes from Albariño and Godello vines planted in Salvaterra de Miño , Pontevedra;
Treixadura from the Ribeiro region and grapes of Sauvignon Blanc and Chasselas originating from Lörrach in Germany.
Harvest: picked by hand in 16.5 kg boxes.
Pellicular maceration: around 8 hours at a temperature of 8°C.
Fermentation: between 15°C and 16°C.
Vinification: Each variety is elaborated separately.
The wine rests in stainless steel vats for 12 months and, later, between 3 to 6 months
in bottles at a temperature of between 10°C and 15°C.
Elaboration
Technical details
ABV: 13%
Acidity: 6.5 g/L
Residual Sugar: 1,3 gr/L
Bottle: 0,75 L
Vintage: 2018
Quantity: 4000 Botellas
Visual Phase: Straw yellow in colour, with golden highlights. Clean and bright to the eye.
Olfactory Phase: High intensity. A marked youthful character. Very fruity, fresh, pleasant. Complex nose,
thanks to the mixture of the varieties. Predominance of ripe fruit: apple, pear, pineapple
Tasting Phase: Smooth on the palate, sweet, gentle. Acidity well integrated with the alcohol,
which produces a smoothness and creaminess. Good nish. Fruity. It will reach a great maturity in the bottle.
Taste Notes
Serving temperature
8ºC < 10ºC
Julio Ponce Mouriño
Oenologist
Origin and Varieties
Avoa Filomena is elaborated with Albariño, Godello and Treixadura. This wine was separated in two parts, half of it has rested in French oak barrels for 12 months, and the other half has grown in small stainless-steel tanks within its lees. The final result of this blend is a fine and elegant wine that reminds the taste and flavours of Galicia.
Harvest: Picked by hand in 36 pounds cases
Pellicular maceration: Around 12 hours at 46,4ºF temperature
Fermentation: Between 59ºF and 61ºF
Vinification:: The varieties have been mixed and elaborated together
The grapes were macerated at least for 12 hours at 8ºC, then pressed and fermented in 3.000L tanks. One part goes to French oak barrels and grows there for at least 12 months, the rest was grown within its lees. Then, once bottled, stays in a dark and refrigerated warehouse for 12 months. – This wine has not been filtered at any stage.
Elaboration
Technical Details
ABV: 13%
acidity: 6.22 g/L
Residual Sugar: 1,39 gr/L
Bottle: 0,75 L
Vintage: 2019
Quantity: 2500 Bottles
Visual Phase: Straw yellow in colour, with golden highlights. Clean and bright to the eye.
Olfactory Phase: High intensity. Mineral and fruity, with a wooden end. Complex nose, thanks to the mixture of the varieties.
Tasting Phase: Smooth on the palate, gentle. Acidity well integrated with the alcohol, which produces a smoothness and creaminess. Good finish. Fruity. Great maturity in the bottle.
