Variety: Field blend, predominantly Bastarda (aka: Merenzao, aka: Trousseau).
Appearance: Pale, light crimson.
Nose: Fresh, light, and mildly pronounced.
Palate: Clean, light-bodied, and absolutely delicious. Elegant and nuanced but persistent and powerful.
Vinification: The winemaking is minimalist: native co-fermentations, long, gentle macerations in tank or small fermentation bins with aging in a variety of neutral French oak barrels, mainly 500L demi-muids. Organically farmed grapes from Ribeira Sacra. Curro Bareño and Jesús Olivares found Fedellos do Couto in 2011. Bareño and Olivares were most recently the talented team behind Ronsel do Sil, one of the most heralded estates in Ribeira Sacra but both began their career in the Sierra de Gredos where they were close friends and colleagues of Dani Landi, Fernando Garcia and Marc Isart.
Recommended Food Pairing: Lobster tails, Christmas ham, roasted pork loin, or simply served with a slight chill.