The Terras Gauda Group comprises of three wineries and one vegetable processing plant: Bodegas Terras Gauda, Viñedos y Bodegas Pittacum and Quinta Sardonia, and the A Rosaleira cannery.

The Terras Gauda winery was founded in the O Rosal Valley, within the territory encompassing the Rías Baixas Denomination of Origin. The winery started with an initial production of 37,000 bottles from the 1990’s harvest. Currently we are commercializing more than 1.5 million bottles.

Our 160 hectares of vineyards ensure, in quantity and quality, that we obtain the necessary raw material to create our wines.

The main goal of the Bodegas Terras Gauda winery is to make the highest quality wines, with their own distinctive personality that emanates from the local noble varieties when they are grown in ideal conditions and vinified according to the traditions of the region but with the most advanced technology and utmost care at all stages of the process.

We have been certified according to the ISO 9001:2000 standard since 2000, and this allows us to fine tune even more every process aiming for maximum quality and food safety of our products, within our philosophy of ongoing improvement.

In 2002 the Bodegas Terras Gauda acquired Bodegas Pittacum, located in the Bierzo Denomination of Origin region to make quality red wines from the grapes of this ancient vineyard and age them in oak barrels.

In 2010 we added the Quinta Sardonia winery, located in Sardón de Duero to the Group in order to create high range red wines from grapes grown according to biodynamic agricultural principles.

Our business lines were later diversified by purchasing A Rosaleira an traditional vegetable cannery founded in O Rosal in 1940.

Since it was incorporated in 1989, Terras Gauda has pioneered several initiatives based in the certainty that R+D+I is the differentiating element to create wines with distinct singularity and quality.

Because of the excellent collaborative relationship between Terras Gauda and the CSIC (Spain’s prestigious national research institute) we have taken giant strides in viticultural and enological processes year after year since 2001 to date. This synergy has converted us in the motor driving scientific advances applied to the Galician, and even the Spanish, viticultural tradition, thanks to a realistic and practical approach to R+D+I in the search for deep knowledge of our varieties, both from the viticultural and the enological perspectives.

In 2009 the Royal Galician Academy of Sciences acknowledge the scientific endeavors of Terras Gauda, of the IFI (Institute of Industrial Fermentation Processes) and of the Galician Biological Mission part of the CSIC by awarding us the Research Price for projects related to the Albariño grape variety.

Albariño grape clonal selection project

Bodegas Terras Gauda and the CSIC, working together since 2001, pioneered clonal selection projects for the Albariño grape variety that resulted in a combination between 4 and 6 clones that because of their resistance to diseases and agronomic and organoleptic characteristics are the best adapted to produce our wines. The winery selects these clones for grafting by assessing the particular situation, type of soil, orientation of the vineyard and the local climate of the region.

First patent: Ecotypical yeast:

We registered our first patent in 2008 after four years of microbiological assays that resulted in the first ecotypical Albariño yeast isolated and selected in our vineyards from four different strains. The ensuing tests showed that this yeast reinforces the varietal character and the frutal aromas of our wines in an extraordinary manner, allowing us to keep their inherent quality in all the vintages.

Second patent: Manoproteins:

Our second patent, registered in 2010 on manoproteins marked a fundamental leap forward in the knowledge of Albariño. The patented procedure, called anaerobic biological aging, makes possible to make white Albariño wines possessed of distinctive sensorial character.

When the aging process is done in contact with our proprietary ecotypical yeasts – that release into the wine the manoproteins amongst other compounds – the manoproteins reinforce in an extraordinary manner the varietal character and the frutal aromas of our wines.

Third patent: Isolating a microorganism exclusively native to the Caíño Blanco grape:

Our scientific research had been focused on the Albariño grape up to 2010, when we decided to include another native variety, Caíño Blanco, to our ongoing efforts. The excellent qualities of this variety grants it special attention. In 2012, while continuing with our Albariño research lines, we obtained the license for our third patent with an international project involving the CSIC and the Centro di Ricerca Per L´Enologia de Asti, isolating a microorganism that only occurs in the Caíño Blanco grape. This microorganism has been genetically certified using DNA testing to guaranty unique wines. This makes us the only winery in Spain that holds three patents.

Scientific Culture Agreement:

In 2012 Terras Gauda winery and the CSIC signed an agreement to develop the first “Scientific culture project” in Spain that entails joint actions aimed to develop a scientific culture within Enology and Viticulture and to promote a wider interest in knowledge at large in the community.

In 1992 and 1993 our keen interest in research and experimenting lead us to successful “cava” making trials using the “champagnoise” method. Although the product was never commercialized the process revealed the future possibilities for this type of wine making.

Since 1996, we have endeavored to recover the tradition of the Galician fortified wines, experimenting with the Terras Gauda Tostado.

Terras Gauda Group består av tre vingårdar och en grönsaksbearbetningsanläggning: Bodegas Terras Gauda, Viñedos y Bodegas Pittacum och Quinta Sardonia samt konservfabriken A Rosaleira.
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Vingården Terras Gauda grundades i O Rosal-dalen, inom det territorium som omfattar ursprungsbeteckningen Rías Baixas. Vingården startade med en initial produktion av 37 000 flaskor från 1990-talets skörd och kommersialiserar för närvarande mer än 1,5 miljoner flaskor.
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Våra 160 hektar vingårdar säkerställer, i kvantitet och kvalitet, att vi skaffar den nödvändiga råvaran för att skapa våra viner.
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Huvudmålet för vingården Bodegas Terras Gauda är att göra viner av högsta kvalitet, med sin egen distinkta personlighet som härrör från de lokala ädla sorterna när de odlas under idealiska förhållanden och vinifieras enligt regionens traditioner men med de mest avancerade. teknik och yttersta omsorg i alla skeden av processen.
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År 2002 förvärvade Bodegas Terras Gauda Bodegas Pittacum, som ligger i Bierzos ursprungsbeteckning för att göra röda kvalitetsviner från druvorna från denna antika vingård och lagra dem på ekfat.
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2010 lade vi till vingården Quinta Sardonia, belägen i Sardón de Duero, till koncernen för att skapa högklassiga röda viner från druvor odlade enligt biodynamiska jordbruksprinciper.

Se specifikation

GRAPE VARIETY

90% Caíño blanco, 10% Albariño and Loureiro.

TASTING NOTES

The first impression of La Mar’s evocative, clean tropical aromas with their predominant ripe pineapple, persimmon aromas and a suggestive hint of lychee is initially surprising. Given the Caiño variety’s ability to extract the finest characteristics from the terroir, this first impression is accompanied by a remarkable minerality with subtle earthy notes in nose and retronasal aromas. This aromatic sensation is based on the faint hints of aromatic herbs and ripe melon, layered over a creamy, enveloping background of fine lees.

Optimum consumption temperature: between 10ºC and 12ºC.

FOOD MATCHING

It high acidity makes it a perfect pairing for fish and seafood, but its powerful body and volume enlarges its pairing range to stews or roasted meats, and special or slightly spicy hot dishes.