Highly regarded for crafting world-class white wines from albariño with incredible transparency, flavor, and depth, Do Ferreiro has become a reference point for the variety. They farm over 175 tiny plots of albariño by hand, all located in the heart of the Salnés subzone of Rías Baixas. The valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the ideal region in Rías Baixas for producing profound, terruño-driven albariño wines capable of improving in bottle. Do Ferreiro does not blend other grape varieties into their albariño wines, as is common in Rías Baixas. Farming is practicing organic, and fermentations are exclusively carried out by native yeasts.

With their limited single-vineyard series, Do Ferreiro winemaker Manuel Méndez continues the exploration of Salnés Valley’s potential by isolating exceptional vineyards and exploring how different soils, elevations, and exposures translate into world-class white wine. Do Ferreiro’s single vineyards demonstrate that the terruño of Rías Baixas is multidimensional and complex, yielding singular wines capable of improving in bottle for a decade or more. These singular expressions are available once a year in very limited quantities.

Dous Ferrados takes its name from ferrado, a traditional unit of measurement in the region for the amount of grapes it takes to fill one 500L barrel; dous (two) ferrados produce two 500L barrels of this limited wine each vintage. The concept of Dous Ferrados is to make a classic wine from the region, fermenting in large-volume, neutral French oak barrels, as was done before the invention of stainless steel vessels. The traditional neutral barrels are used for this cuvée to facilitate gentle air-exchange and allow the elegance and depth of the site to fully express itself.

Grapes for Dous Ferrados comes from their Adina vineyard, a 45-year-old albariño vineyard planted on unique oxidized gneiss and red schist soils in the area of A Lanzada, a part of the Salnés subzone facing the Ría de Pontevedra with a distinct Atlantic influence. The vines are pergola-trained, using a Cazanave-Marcón pruning style. The palate is saline and mineral, with a concentrated fruit and grainy texture, finishing long and dry. Capable of developing in bottle for 10 years or more. 

Vinification – Bunches are hand-selected in the vineyard, handpicked, and placed in small crates. Grapes are destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation begins using a pied de cuve from the winery’s historic Cepas Vellas vineyard, and the wine is fermented in neutral 500L French oak barrels and aged on fine lees for seven months, then racked and left to develop for two more months without lees contact. No malolactic fermentation, unfiltered, light bentonite fining.

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