ValdeSil Vilamartín de Valdeorras

The beauty, peaceful countryside, and simplicity of life in this region have left their mark on three generations of vinegrowers who have understood and respected the surrounding nature.

Location
The region of Valdeorras lies in the interior of Galicia. It is very varied, with great contrasts between the nine comunes which form it. The main industries are slate quarrying, hydro-electricity and agriculture, the last of which is dominated by winemaking.
At 1,500 ha, Valdeorras is one of the smallest Denominaciones de Orígen in Galicia. It extends along the river Sil and is characterised by wide variations in its soils. The climate is Continental.
The district is surrounded by mountains, with some of the highest peaks in Galicia: Peña Trevinca (2124m), Manzaneda (1778m) and Montourrto (1572m). The ranges to the right of the valley comprise the furthest reaches of the Sierra do Caurel and reach heights in excess of 1500 metres. The left bank is not as high but still slopes steeply.

The vineyards stretch along the foot of the valley at an altitude between 300 – 700 metres.

Geography: forms part of inland Galicia, in the northeast of the province of Ourense, adjoining El Bierzo and Zamora
Extent: 969 km2
No. of Inhabitants: 29.000
Municipalities: O Barco, O Bolo, Carballeda, Larouco, Petín, A Rúa, A Veiga, y Vilamartín
Hectares of vineyard registered within the denomination: 1327
Wineries in the denomination of origen:38
Annual production: 5.000.000 kg

History
Valdeorras was settled by the Romans who took advantage of the microclimate to plant the first vines and build the first presses, thereby establishing a secular culture and tradition of vinegrowing and winemaking, the fame of which spread along the Route of Santiago.
The fertility of the valleys, the mineral wealth of the mountains and its position as one of the entry points into Galicia lead to Valdeorras being inhabited from the earliest times. The first references to the region and its people are found in Pliny the Elder’s ‘Historiæ Naturalis’ where he mentions the celtic Gigurri tribe as one of the 22 which made up the Convento Jurídico Asturicense.
It would appear that ‘Valdeorras’ ia a derivation of this name. The tribe had its capital at Rúa (Forum Egurrorum), the oldest settlement in the district.
The Roman road of Via XVIII or ‘Via Nova’ linking Bracara Augusta (now Braga) with Asturica Augusta (Astorga) passed through the region and the earliest archeological and literary references to the vine date from that period. At the same time that the Romans were mining gold they were also planting vines on the slate slopes of the river Sil. Later, the proximity of the Route of Santiago encouraged the establishment of religious orders which also helped the expansion of viticulture

Climate and environment
We are situated in one of the driest and hottest zones in Galicia but there is often a sense of mystery too, as fine mists fill the valley floor and winter snows cover the mountain peaks. This extreme climate, typical of inland Galicia, combines Mediterranean and Continetal influences with temperatures and rainfall climbing upwards from the valley floor.
April temperatures of 15º C anticipate the arrival of spring whilst summer maximums reach 38 º C. Rainfall ranges from 850 to 1000 mm. The period between May and September is usually hot and dry but thanks to high annual rainfall the countryside stays green throughout the year. Forest covers 65% of the terrain and comprises ilex, oak and cork oak, hazel, olive trees, chestnut and pine, the last of which plays an important role in the fight against erosion. The exceptional floral wealth and plant diversity combine with a great wildlife heritage: birds of prey, bats and carnivorous animals.

Economy
Foremost European producer of slate. The region is rich in natural resources. The economy is based on slate and limestone quarrying and subsidiary industries such as hydro-electricity

Gastronomy
In common with the rest of Galicia, some of the most important staples derive from the pig. They are commonly used in home cooking as preserved and smoked sausages, and in dishes such as the famous botelo (stuffed pig’s stomach), androlla (a tripe speciality), and pork and chard pies. The botelo and androlla need to be cooked before eating and are usually accompanied by green vegetables.
Valdeorras abounds with wild mushrooms of many kinds which contribute to the culinary diversity of the district: Agaricus augustus, Agaricus bisporus, Agaricus bitorquis, Cogumelo das rapadoiras, Fungos dos lameiros, Agaricus macrosporus, Rocybe praecox, Albatrllus pes-capree, Pesuños, Cunco anaranjado, Raiña, Francesiñas, etc.
One of the most typical sweet dishes is filloas (made with pig’s blood), production of which takes place at the time of the winter slaughter. Its ingredients combine blood, milk, salt, flour and eggs. The pan is greased with lard before frying the mixture and it is served with sugar and honey.
Apart from wine, the traditional drink in these cold, inland zones is aguardiente (spirits similar to eaux de vie), either clear or flavoured with herbs. In the past they were taken first thing in the morning before going off to work. Nowadays aguardiente usually accompanies coffee and is served after meals. It is also used in cherry, fig or chestnut jam as well as the famous quiemada gallega (in which the spirit is set alight).