The grapes to produce the Capricho Adega Ponte da Boga are destemmed and crushed, then fermented for 10 days with gentle pumping over, followed by maceration for 8 to 10 days. After malolactic fermentation the wine is aged in old French Oak for 10 months.
The vines are grown in an atlantic climate with a continental influence. Integrated viticulture. Double Cordon de Royat. Schist soils.
Established in 1898, Adega Ponte da Boga is the oldest winery in Ribeira Sacra. The winery is set on acutely steep terraced slopes, nestled deep in Galicia, in the region of Ribeira Sacra on the banks of the River Sil. At harvest time, seasonal workers descend as if on a pilgrimage to help pick the fruit from the steep and narrow terraces. Delicate hands and nimble feet ensure the grapes are passed up the slopes to the winery to begin the next stage of their journey. From vines, often in excess of 100 years old, are fresh elegant expressions of Albarino, Godello, Mencia and rare Merenzao. Cooled by the Atlantic winds and basking in Spanish sunlight these precariously placed vines produce wines of authenticity and heritage. All of the vines are looked after by hand according to the concept of integrated winemaking, using natural preventative measures as much as possible, encouraging natural predators to eliminate pests to keep their ancient and noble varieties from succumbing to pests. Harvest time is a heroic effort, terraces are small and there is no mechanisation, meaning the grapes are harvested and carried up the steep hillsides by hand by the pilgrimage of workers that arrive every harvest time! Pressing and fermentation in stainless steel, with some of the wines aged on the lees or in oak to add complexity.