Quinta de Couselo, Rías Baixas ‘Barbuntin’ 2022

£17.00 (75cl)

In stock


About the wine



Wine type




Bottle size


Sourced from selected plots, as well as from other respected growers. Selection of grapes in the vineyard. Temperature controlled from receipt of grapes. Further selection of grapes, by cluster, on the sorting table. Light maceration of whole grapes in cold storage before pressing. Separation of musts. Static racking. Low temperature fermentation. Ageing on fine lees for 4 months. Clarification, stabilization and sterile filtration prior to bottling in June.

Tasting note

Beautiful pale yellow color with greenish glints, sharp edges, clean and very bright. Intense, with fresh fruit aromas and sour (apple, litchie, pear), subtle citrus (lemon, lime and bergamot), intense floral notes of orange blossom and white laughing petal, freshly cut grass and fresh aromatic herbs. Remarkable mineral (river stone), and of good complexity. Intense, refreshing entry, with density on the palate. It shows varietal character. Remember the fresh citrus well combined with notes of aromatic herbs (lemon thyme), subtle balsamic and good refreshing acidity, with salty notes.

About the producer

Quinta Couselo has a history of winemaking that goes back to the foundation of the winery in 1864. It is situated in O Rosal in the southwestern corner of Galicia and is bordered on one side by the Río Carballas, the last tributary of the Miño river before it reaches the Atlantic. The vineyards cover 30 acres with soil types that range from sedimentary loam to slate. O Rosal’s benign climate aids the ripening of grapes and is an important factor in the noted balance of wines.

The winemaker is José Manuel Martínez Juste, born and bred in Galicia, whose viticulture and winemaking follow the best practices of our ancestors, experts in choosing the ideal locations and solar orientation for their vineyards. The producer only cultivate indigenous, Galician varieties, such as Albariño, and do not use any herbicides or systemic fungicides. This enables soils to thrive and feed vines with all the nutrients they need to produce healthy grapes. Most of vines are trained using the traditional, Galician, pergola trellising system, which allows air to enter and ventilate the vineyards.

All the grapes are picked by hand in small crates, which are carried directly to the winery, where clusters are chilled before being selected by hand. After destemming, the berries are cold-soaked for up to 2 hours before pressing in a pneumatic press. The must then settles naturally before fermentation in temperaturecontrolled stainless steel tanks.