Guitian (A Tapada)

  • Valdeorras, Galicia, Spain

Set within the Valdeorras appellation, Guitian is run by Mo Carmen and Senén Guitian; Mo Carmen manages the business side of things, while Senén cultivates the vines. The Guitians have been pioneers in the cultivation of the Godello grape, which is one of the reasons why these wines show such a marked personality and excellent quality.

The estate is located in the easternmost area of the Valdeorras region, on a terrain sitting at the foot of the Peñas Marias mountains. The vineyard has a southern exposure, which guarantees optimum exposure to the sun and excellent protection against the cold north winds. Most of the vineyards in this area are located at 350-500 meters above sea level, where the soil is made up of shale and Silurian slate; the Guitian vineyards are among the highest, at around 500 meters above sea level, where the soil is composed of Ordovician slate. This Ordovician slate soil is dark brown, with the presence of coarse elements originating from the mother rock: it’s quite deep, with a silty-clay texture and excellent drainage. 

The Guitian wines are produced with estate-grown grapes; their Godello vines date back to 1985. Originally from a very old pre-phylloxera clone, theye were very densely planted at close to 3,100 stocks per hectare. They practice sustainable agriculture, but the microclimate of the estate is such that not much intervention is necessary beyond pruning and careful maintenance of the vines. Harvesting is done by hand, using small 20 Kg crates; the grapes are destemmed and crushed, after which the must undergoes pre-fermentative cold maceration and a light pressing before the low-temperature alcoholic fermentation. Most of the wines are fermented in stainless steel, while the rest are fermented in French and American oak casks along with a small amount fermented in acacia. 

We are pleased to welcome this estate to our portfolio!

Image Producer PRODUCT Description Country / Region

Guitian (A Tapada) Godello Sobre Lias
The Guitians were the first in Spain to age their Godello on the lees, with weekly bâtonnage for 4-6 months.