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Description
Bodegas Martín Códax was founded in 1985 and was named after the most known Galician troubadour whose medieval poems, the oldest of Galician-Portuguese language with the original music, are preserved. In the poems, the troubadour sings to love and to the sea of our coastline.
Our vineyards, situated in small parcels, use the typical system of “emparrado” and are meticulously cared, advised by our viticulturalists in order to get the best possible quality.
Usually harvest starts in September. It is hand harvested and the grape clusters are put in crates of 20 kg in order to avoid their being crushed and thereby decreasing quality.
Once they arrive at the winery, they are analyzed to ensure they have the essential requirements and are introduced into the de-stemmer in order to separate the berries from the stems. Finally, a neumatic press produces the juice.
Once we have the juice, the alcoholic fermentation process begins in stainless steel vats of 30.000 liters. When it is finished, malolactic fermentation starts. This fermentation converts malic acids into lactic acids, avoiding excessive acidity. Finally, the wine is stabilized and bottled.
Additionally, we have a barrel cellar for the fermentation of one of our wines, Organistrum. The barrels are from French Allier oak!
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Apricot, Green Apple, Peach
Palate:Apple, Honeydew, Peach
Food Pairings:Cheese
Fish
Shellfish
Description
Bodegas Martín Códax was founded in 1985 and was named after the most known Galician troubadour whose medieval poems, the oldest of Galician-Portuguese language with the original music, are preserved. In the poems, the troubadour sings to love and to the sea of our coastline.
Our vineyards, situated in small parcels, use the typical system of “emparrado” and are meticulously cared, advised by our viticulturalists in order to get the best possible quality.
Usually harvest starts in September. It is hand harvested and the grape clusters are put in crates of 20 kg in order to avoid their being crushed and thereby decreasing quality.
Once they arrive at the winery, they are analyzed to ensure they have the essential requirements and are introduced into the de-stemmer in order to separate the berries from the stems. Finally, a neumatic press produces the juice.
Once we have the juice, the alcoholic fermentation process begins in stainless steel vats of 30.000 liters. When it is finished, malolactic fermentation starts. This fermentation converts malic acids into lactic acids, avoiding excessive acidity. Finally, the wine is stabilized and bottled.
Additionally, we have a barrel cellar for the fermentation of one of our wines, Organistrum. The barrels are from French Allier oak!
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Apricot, Green Apple, Peach
Palate:
Apple, Honeydew, Peach
Food Pairings:
Cheese
Fish
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Apricot, Green Apple, Peach
Apple, Honeydew, Peach