Luis Rodriguez A Teixa 2011 Front Label
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Luis Rodriguez A Teixa 2011

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750ML / 12.5% ABV
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750ML / 12.5% ABV

Winemaker Notes

A Teixa is a single vineyard located in the town of Ribadavia and is comprised of the native grapes Treixadura (mostly), Godello, and Albariño. Ribadavia is known for producing lush, textured, and expressive wines.

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Wine & Spirits
Rodríguez Vázquez farms a small vineyard in the outskirts of Ribadavia, using those grape for A Teixa, a blend of treixadura, godello and albariño. It’s vibrant and refreshing, rich in citrus, herb and tropical fruit flavors. The texture is unctuous while the structure is intense. Decant it for Marcona almonds and jamón Ibérico.
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Luis Rodriguez

Luis Rodriguez

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Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

FRMLRTEIXA_2011 Item# 154569

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