Sílice is produced by Fredi Torres and the brothers Carlos and Juan Rodríguez. Their vineyards are located in the Amandi subzone. Their philosophy is to make wines like those from the past, with very little intervention. Produced in the Ribera Sacra area by Silice Viticultores in Amandi, Lugo.
The grapes for the Silice come from various vineyards located in the Amandi and Doade regions in Ribeira Sacra, on the steep slopes leading into the river Sil. The variety of soils, ranging from granite to schist, give this wine a lovely roundness, expressing each locale’s influence. The grapes were fermented with indigenous yeasts and macerated for 2 weeks with 20% whole bunch in concrete ‘Lagares.’ Underwent a long fermentation (3 weeks) with no temp control, and then aged in large format old wood (5200L) for 9 months on the lees. Minimal sulphites added before bottling. The grapes are 80% Mencía, 20% blend of various local varieties (Albarello, Merenzao, Garnacha Tintorera, and 1% local white grapes), which are grown on a blend of a few vineyards, variety of soils include granite, sand, schist.
Silice Tinto 2018 is a wine of ripeness, concentration, and balance, with aromas of juicy wild forest berries, sweet cherries, wanton flowers, smoked tea, and loamy earth. The food culture of inland Galicia revolves around pork rather than the seafood that highlights the coastal zones. It’s easy to see a bottle of Sílice paired with a rich Galician Caldo of shredded pork, chorizo, white beans, and greens.