Burgáns
Burgáns, celtic name, is the name of the slope where the winery is located, in the middle of Salnés Valley. From there, you can see amazing sightseeing’s region and the Arousa Ría.
Its symbol, the triskel, makes reference to the origins of life, to a eternal development and to continuous learning.
Burgáns has a modern process of production. Our enologist, thorough a tasting of the different vats, chose the most suitable for this wine which is fermented at low temperatures in order to promote the primary aromas.
Tasting notes
APPEARANCE
A bright greenish yellow colour with golden highlights.
NOSE
A uniquely fruity aroma where the variety is clearly appreciated, highlighting hints of ripe apples, apricots, and peach aromas.
PALATE
In the mouth, it is rich, mellow and well-balanced. The aftertaste is fully rounded and off dry on the palate with juicy fruit flavours, clean acidity and a long, mineral-dominated finish.
Analysis
ALCOHOL (% by Vol.): 12,87
TOTAL ACID (g/l): 6,1
VOLATILE ACID (g/l): 0,30
Awards
Burgáns 2010
Silver medal - International Wine Guide 2011Bronze - IWSC
Golden medal - Concours Mondial de Bruselles
Commended, Decanter
Burgáns 2009
Bronze medal - “Decanter 2010”
Bronze medal - “International Wine Challenge 2010”
Bronze medal - “World Wine Awards 2010”
Silver medal - “Mundus vini, der grosse internationale wein preis” MUNDUS VINI
Burgáns 2008
Commended “Decanter 2009”, Reino Unido.
Bronze medal - “International Wine Challenge 2009”, Reino Unido.
Silver medal - “International Wine and Spirits Competition 2009”, Reino Unido.
Bronze medal - “Japan wine challenge 2009”
Technical file
FERMENTATION: Stainless steel vats (alcoholic and malolactic fermentation)
AGEING: No
SERVING SUGGESTION
GASTRONOMY: Seafood, shellfish, poultry, rice, mild cheese
SERVE AT: 10º-12ºC
Lías
In Martín Códax, modernity and tradition are perfectly combined. Grapes used in this albariño come from our experimental vineyard, Pé Redondo, and production department makes an meticulous selection of the best fine lees among the vats in the winery.
After this, wine and fine lees are subjected to batonage for two months, giving it stickiness and a full body on mouth. Finally, it has an aging for 10 months in stainless steel vats with the lees to get the perfect balance.
Tasting notes
APPEARANCE
Intense straw-coloured
NOSE
High aromatic intensity, notes of very ripe fruit of pear, apple or white peach, reminiscent of clean lees aging (yeast, vanilla, fresh warm bread)
PALATE
Upfront in the mouth, with surprising fat and volume, long finish with fresh fruit, lactic and warm brioche notes.
Awards
Martín Codas Lías, 2007
Silver medal “Bacchus 2010”,
Colleita de Ouro, Martín Códax Lías 2007 (awarded on 2010)
Silver medal - International Wine Guide 2011
Martín Codas Lías, 2007
Silver medal - “Bacchus 2010”,
Colleita de Ouro, Martín Códax Lías 2007 (awarded on 2010)
Martín Codas Lías, 2006
Silver medal - “Martín Códax Lías 2006”, Premios Zarcillo 2009
Silver medal - “II Cata das Añadas”,
Golden medal - “CINVE Sevilla 2008”,
Technical file
D.O.: Rías Baixas
TYPE OF WINE: White wine
GRAPE VARIETY: Albariño 100%
SUBZONE: Salnés Valley
SERVING SUGESTION
Try with fatty fish, soft sauces, white meats, rice dishes and partly cured cheeses.
Serving temperature: 12 ºC
Organistrum
Produced with a selection of grapes picked up from southwest parcels, Organistrum is called as a particular musical instrument which requires two people to be played. Nowadays there are only two pieces and one of them belongs to the Grupo de Música Martín Códax. Thanks to the Mestre mateo who sculpted it in the Pórtico de la Gloria before its disappearance, Martín Codax was able to recover it.
Organistrum is the only one made in contact with wood. After the tumultuous step, wine is introduced for four mounths in Allier French oak barrels.
During the first month is made with batonage and once both fermentations finishes, the wine is conservated for eight months in stainless steel vats in order to get a perfect integration.
Tasting notes
APPEARANCE
It shows a clean attractive straw- yellow colour that has a bright lemon glint in it.
NOSE
In its high intensity aroma, a delicate vanilla touch can be sensed jointly with the elegant and pervading wood perfume given by the barrel. Also, the presence of the lemon, grapefruit and all white stone fruits perfumes hints are predominant. The French Allier Oak brings out its special and characteristic mildness conferring a light smoked scent to the wine.
PALATE
It is dry in the mouth, well- balanced and full- bodied. Its persistence and complexity makes Organistrum harmoniously rounded, ending with a long aftertaste. What it makes this wine exceptional is the perfect and equilibrated alliance between the Albariño variety uniqueness and the extraordinary structure granted by the Allier oak.
Awards
Organistrum 2008
Golden medal - International Wine Guide 2011
Organistrum, 2007
Silver medal - “III Concurso de los vinos del Noroeste”
Organistrum, 2006
94 points - awarded to Organistrum by "Guía CAMPSA"
Technical file
TYPE OF WINE: White whine
GRAPE VARIETY: Albariño 100%
D.O.: Rías Baixas
SUBZONE: Salnés Valley
FERMENTATION: Stainless steel vats (temperature controlled)
AGEING: No
SERVING SUGESTION
GASTRONOMY: Seafood, shellfish, poultry, rice, mild cheese
SERVE AT: 10º-12ºC
Gallaecia
A wine like this one, deserved a name like this. Gallaecia is the name used to romans to call the northeast region of Iberian Peninsula. Nowadays is known as Galicia.
Gallaecia means the establishment of albariño as one of the best and versatile grapes of the world. It is the result of the vinification of overippen grapes with a high percentage of “botrytis noble”. Gallaecia is the consequence of many years cultivating albariño.
Tasting notes
APPEARANCE
It has a golden yellow colour with lemon hints, bright
SMELL
Intense perfume of raisins, dry fruit, hints of honey and bitter orange marmalade together with a subtle aroma typical of botrytis; although the main characteristics of the variety can be sensed.
PALATE
In the mouth, it is very lively and it has a touch of sweetness that comes from the maceration giving the impression that the wine is not as dry as it is. It has a long, lingering and very pleasant aftertaste making "Gallaecia", beyond doubt, a very special wine.
SERVING SUGESTION
GASTRONOMY: Seafood, shellfish, poultry, rice, mild cheese
SERVE AT: 10º-12ºC
Awards
Gallaecia 2007
Golden medal - International Wine Guide 2011
Technical file
SOFTENING: 12 hours
ALCOHOLIC FERMENTATION: Stainless steel vats
MALOLACTIC FERMENTATION: Stainless steel vats
AGEING: No
TYPE OF WINE: Young white wine
GRAPE VARIETY: Albariño 100%
D.O.: Rías Baixas
SUBZONE: Salnés Valley
PRODUCTION: bottles
White Orujo
Our liquors are obtained from the skins and seeds of albariño. Distillation is made with stemmed dragging with a slow and a constant rhythm, letting aromatic components appear.
In their four versions, white, coffee, herbs and aging, are perfect for the after-lunch. Served on their own or in an icy glass. Moreover they are a perfect digestive and a great companion for the coffee.
Tasting notes
Appearance:
A clear white colour with silvery ore.
Nose:
Aromas with characteristics of marc, with sweet tones and hints of candied fruits.
Palate:
Sweet on the palate, burning and structured, with a finish reminiscent of liquorice.
Wine making method:
It is obtained by simple distillation, following the steam system
Herbal Liquor
Our liquors are obtained from the skins and seeds of albariño. Distillation is made with stemmed dragging with a slow and a constant rhythm, letting aromatic components appear.
In their four versions, white, coffee, herbs and aging, are perfect for the after-lunch. Served on their own or in an icy glass. Moreover they are a perfect digestive and a great companion for the coffee.
Tasting notes
Appearance:
An intense yellow colour with golden highlights.
Nose:
Outstanding for its expressive aromas of local herbs and toasted fruits
Palate:
Intense and silky on the tongue with a pleasant sweetness and full bodied aftertaste.
Awards
Distinction "Gallaecia 2010", Martín Códax Herbal Liquor
Coffee Liquor
Our liquors are obtained from the skins and seeds of albariño. Distillation is made with stemmed dragging with a slow and a constant rhythm, letting aromatic components appear.
In their four versions, white, coffee, herbs and aging, are perfect for the after-lunch. Served on their own or in an icy glass. Moreover they are a perfect digestive and a great companion for the coffee.
Tasting notes
Appearance:
An attractive chocolate brown colour, with dark yet brilliant tones
Nose:
Intense aromas with the persistence of just roasted coffee.
Palate:
Pleasant on the palate, smooth, luscious, excellent balance and long finish.
Aged Orujo
Our liquors are obtained from the skins and seeds of albariño. Distillation is made with stemmed dragging with a slow and a constant rhythm, letting aromatic components appear.
In their four versions, white, coffee, herbs and aging, are perfect for the after-lunch. Served on their own or in an icy glass. Moreover they are a perfect digestive and a great companion for the coffee.
Tasting notes
Appearance:
Brilliant and clear with a toasted amber colour, presenting an exceptional appearance.
Nose:
Intense aromas, emphasizing its finesse and frank nuances derived from the Albariño grape and its natural ageing. Harmonious, full bouquet with vanilla, apple, herbal and caramel.
Palate:
Initial pleasurable warmth on the palate, finishing with woody and Albariño flavours
