A Coroa

A Coroa

Angel López and his family founded this winery in 2002 after spending years in the nursery business in Valdeorras. Native to the region, they have supplied a majority of the wineries with their vines and have been at the forefront of Valdeorras’s reborn interest in the Godello varietal.

An ancient varietal is not the only Roman treasure that Angel López and his family utilize in their winemaking: they have discovered an old Roman edifice whose remaining chimney is a reminder of the glorious past of this region. They have restored the original building, respecting the materials of that time period: stone, wood, mud and iron. They have also installed the latest technology at their property, including a rotary fermenter. Small 10,000L refrigerated tanks allow for the individual parcels to be separately vinified.

They farm a total of 12 hectares, composed of several vineyard sites mostly located in the area around the winery at A Rúa. These parcels have varying exposures and elevations but share slate soils and the Godello grape as a unifying element. As the most inland part of Galicia, Valdeorras enjoys warmer days than most of the region but still benefits from the cool air traveling along the river Sil. Crucially, A Coroa’s vineyard plots are up on the hillsides (mostly around 500m elevation) rather than near the valley floor, where it can get very hot in the summer, with temperatures at times exceeding 90 degrees Fahrenheit. In a recent acquisition, the estate purchased a two-hectare plot of old vines on granite. This site is known as Valdeaugas and is the source of the 200 Cestos wine.

All the vineyards are hand harvested. Viticulture is sustainable and the winery is transitioning to becoming fully organic. All the parcels are fermented using indigenous yeast at low temperatures to extract maximum aromas and flavors. The wines are then aged on the lees for 6 months and a blend is made from the best lots to create A Coroa.