Vineyards in Rías Baixas are a patchwork of many, many tiny plots, often in backyards. Moraima was started when the 11 friends and family members that make up this tiny co-op decided they no longer wanted to sell their wonderful, old vine fruit to larger co-ops in the area. They came together and started a small winery to create these lovely wines. Salnés is the coastal heart of Rías Baixas, and Moraima is one of only three bodegas producing wines strictly from the slightly inland portion of the area, Alto Salnés.
Moraima ABA de Trasumia Albariño 2019
100% Albariño from small Alto Salnés vineyards with an average age of 20 years.
Winemaking: Spontaneous fermentation. 7-hour cold maceration (Albariño is a very pulpy grape, so some skin contact prior to fermentation is common to liberate juice and aroma compounds). 70ppm total SO2. High acid at 3.15pH and 8.5g/L TA with a little more bâtonnage than usual (owing to the high acidity) that should lead to a long-lived vintage.
Production: 3,750 cases
Moraima Albariño 2018
100% Albariño from 100+ year old vines, many of which are own rooted.
Winemaking: Spontaneous fermentation. 10-hour cold maceration (Albariño is a very pulpy grape, so some skin contact prior to fermentation is common to liberate juice and aroma compounds). 74ppm total SO2 (to block ML prior to bottling). 3.4pH and 7.2g/L TA. Stainless steel fermented and aged.
Production: 1,040 cases
Moraima Caíño 2017
100% Caíño Tinto from 100+ year old, mostly pre-phylloxera vines.
Winemaking: Destemmed, followed by a 3-day cold soak (42F), prior to fermentation. Cool, slow fermentation (60F for about 20 days). One month in stainless, prior to 8 months in 3-year-old French oak, followed by another year in stainless. 49ppm total SO2, 3.45pH, 7.1 TA. Bottled unfined and unfiltered.
Production: Only 2,200 bottles!