Adegas Celme

Adegas Celme was founded by Dori and Jorge, two former engineers who found themselves in Lugo in 2009 for work. They became interested in wine through a tasting club, and in 2016, with the guidance of winemaker Pablo Estévez, they founded their winery in Ribeiro. The two-hectare estate is in Astariz (Castrelo de Miño), planted to traditional red and white varieties.

Adegas Celme is also one of the few wineries in Ribeiro to make a viño tostado, a traditional style of sweet wine made from dried grapes.

The Wines

Celme da Pena Bicada — a blend of Treixadura, Godello, Albariño and Loureira, this wine comes from vines averaging 25 years old planted on decomposed granite. Each variety is vinified seperately and undergoes lees contact before blending and bottling. ~6,000 bottles produced.

Celme Espontáneo — a blend of Treixadura, Godello, Albariño and Loureira, this wine comes from vines averaging 25 years old planted on decomposed granite. Each variety is fermented seperately with indigenous yeasts and spontaneous fermentation. After blending, the wine rests for two years on its lees in stainless steel tanks, and another 12 months in bottle before release. ~750 bottles produced.

Celme Garabito — 90% Treixadura and 10% Loureiro from vines averaging 25 years old planted on decomposed granite. Fermentation begins with native yeasts in stainless steel tanks. When fermentation is halfway complete, the wine is racked into second-use French oak barrels. After fermentation is complete, the wine rests in barrel on its lees with bâtonnage for 6 months, after which it’s transferred to stainless steel tanks to rest another two months before bottling. It rests another 12 months in bottle before release. ~650 bottles produced.

Celme do Souto — 80% Sousón and 20% Brancellao from vines averaging 30 years old planted on decomposed granite. Fermented in stainless steel with indigenous yeasts and aged in third-use French oak barrels of varying toast levels for 6 months. The wine rests another 9 months before release. ~2,140 bottles produced.

Celme Tostado — 85% Treixadura, 10% Loureiro, and 5% Albariño from vines averaging 25 years old planted on decomposed granite. The best 10,000 bunches from the estate vineyards are selected by hand and are hung inside a room with natural airflow. The bunches are inspected daily over a 5-6 month period in order to discard those not in perfect conditions. Once the grapes have naturally dried, they are destemmed and pressed. Fermentation begins in stainless steel tanks with indigenous yeasts. Once fermentation has begun, the must is racked into 100L oak barrels where it completes fermentation and rests on its lees a minimum of 8 months. The wine rests a further 12 months in bottle before release. ~330 bottles produced