Bodegas Terras Gauda La Mar Caiño Blanco

Bodegas Terras Gauda La Mar Caiño Blanco

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NAME OF ESTATE/DOMAINE: Bodegas Terras Gauda


ABV: 12.5%

NAME OF VIGNERON: Emilio Rodriguez 

LOCATION: Rías Baixas - Galicia, Spain

GRAPE/BLEND: 97% Caiño Blanco, 3% Albariño and Loureiro

SUSTAINABLE/ORGANIC/BIODYNAMIC: Use organic methods but not certified


SUITABLE FOR VEGETARIANS/VEGANS: No, gelatine used for fining


TASTING NOTE: La Mar begins with intense and evocative aromas of ripe peach-like stone fruit and hints of melon, pineapple and persimmon along with a scent of lychees. Following this, attractive mineral hints appear with earthy and fresh, salty notes. These powerful aromas rest over faint hints of aromatic and floral herbs, finishing with a backdrop of fine, creamy, enveloping lees. La Mar is full of flavour on the palate, resulting in a succulent wine that is full-bodied yet delicate. It is silky, deep and has a great structure. Its excellent acidity gives it freshness, length, and favours its surprising capacity for ageing.

(LOCAL) FOOD RECOMMENDATION: Fish and shellfish, also stews and roast meats.


SHORT HISTORY: Founded in 1989, Terras Gauda is a leader in the vinification of premium Albariño grapes in the Rosal valley of DO Rias Baixas in northwest Spain. Albariño is wisely blended with autochthonous varieties such as Loureira and Caiño Blanco, an heirloom white variety that the winery saved from extinction.

(MICRO)CLIMATE: The vineyards bask in an exceptional microclimate characterised by gentle temperatures with an annual average temperature of 15⁰C, with frost and heavy rainfall scarce.

TERROIR: Situated between 50 and 150 meters above sea level, arising from ancient river terraces and consisting of slate (metamorphic schist), which brings mineral notes to the wines and is unique to the granite soil predominant in the DO Rias Baixas.

VITICULTURE: The vines are grown on a special trellis system, and pruned 3.5 x 2.5 within a framework meters.


  • Manual harvested
  • Destemmed and gently crushed
  • Cold soaking prior to fermentation
  • Stainless vat
  • Indigenous yeast
  • Controlled ferment (15-17oC)
  • Kept on the lees for just under two months
  • Rested at low temperature for at least six more months
  • Aged in bottle for one year
  • Filtered