Albariño from a prestigious region of Galicia, tropical on the nose, with pineapple and passion fruit balanced by flowers and a juicy mouthful of apricot and mango.
Food Matching: It pairs perfectly with mussels, squid, octopus, also risottos and marinated or spiced fish.
Vineyard: There was hardly any rain during the ripening season and because of the water stress, the vintage was one of the earliest on record, starting in August. However, the fruit was picked at an optimum time, showing great aromatic potential.
Vinification: The bunches of grapes were transported to the winery, after the first selection in the vineyard. In the cellar, only those that were healthy, clean and aromatic made it through the rigorous selection on the sorting table. The grapes were pressed immediately followed by fermentation in stainless steel tank in order to retain the floral aromas characteristic of the Albariño.
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Viticulture The vineyard consist of 33 year old vines planted at a density of 5500 vines per hectare, on clay limestone and gravel soils. The East to West facing vineyards produce yields of up to 49 hl/ha. Grapes are machine harvested in September. Vinification Grapes are double manually sorted in both vineyard and winery, then subsequently destemmed but not crushed, going through a brief period of maceration on its skins before being pneumatically pressed. Fermentation took place in stainless steel tanks, and the wine goes through further maceration post fermentation. The wine is then matured in French 225L oak barrels for 15 months, of which 80% was new oak.
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