Each sip reveals the story of the recovery of the Castañal grape.
Pairs with cod a la vizcaína. The rich sauce of red peppers, tomatoes and onions in cod a la vizcaína highlights the acidity and tannins of the wine, while the saltiness of the cod balances the fruity and earthy flavors of the Teimosía. It creates a bold and memorable taste experience.
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Description
Teimosía 2018 · Tomiño
Teimosía 2018 is the result of a passionate collaboration between Martín Crusat, Dominique Roujou de Boubée, and Joaquín “Quín” Álvarez, a historic winegrower from O Rosal. This red wine reflects the essence of the region, marked by its proximity to the Miño River and the Atlantic, a unique microclimate that imparts freshness and character to every cluster.
The vineyards, situated on sandy-clay soils with decomposed schist, offer a privileged environment for cultivating native varieties such as Caíño Tinto, Sousón, and Castañal. The latter, rescued and reintroduced by “Quín” Álvarez, brings patrimonial value and a unique personality to the wine.
The winemaking process combines tradition and modernity: spontaneous fermentation with indigenous yeasts, followed by a 10-month aging period in used French oak barrels of various sizes and stainless steel tanks. Production is limited to 2,315 bottles, highlighting its artisanal and exclusive character.
Tasting Notes
Appearance: Deep, opaque red.
Nose: Intense and expressive, with aromas of violets, ripe black fruits, and a subtle earthy nuance.
Palate: Juicy and medium-bodied, with vibrant acidity that provides freshness. Persistent, enveloping finish full of nuances, showcasing the complexity of O Rosal's terroir.
Pairings
Teimosía 2018 is a juicy and vibrant red wine, with pronounced acidity and a persistent finish. Its character makes it ideal for medium-intensity dishes with fresh flavors:
Galician cuisine: *empanada de zorza* (pork pie), *pulpo á feira* with paprika, or grilled scallops (*zamburiñas a la plancha*).
Meats: grilled lamb chops, free-range chicken stewed with herbs, or garlic rabbit.
Fatty fish: grilled bonito, marinated salmon, or confit cod.
International dishes: tuna sushi, *cochinita pibil* tacos, or wild mushroom risotto.
Cheeses: semi-cured Galician cheeses (cured Arzúa-Ulloa, smoked San Simón) or young Manchego.
Technical Sheet
Region:Tomiño, Pontevedra, Spain
Winery: Teimosía
Production: 2315 bottles
Climate: Atlantic with warm and humid summers
Vineyard: Located near the Miño River and 5 km from the Atlantic
