Beautiful salinity frames lemon and grapefruit palate. A very enjoyable Galician white paired with spicy tempura fried lobster tails.
In the Val do Salnés region of Rias Baixas, vines are traditionally trained on a wire trellis supported by granite posts called a “parra,” which allow breezes to come through and dry the grapes after the region’s frequent showers. (Similar to the rock supported pergola system in the Carema region of Italy). The sandy, granitic soils provide critical drainage in this region that is subject to heavy storms from the Atlantic Ocean.
Grapes are whole bunch pressed in basket press for thirty minutes, then the grape must is settled and racked off after 24-48 hours. Barrels have no temperature control inside, only the natural temperature in the cold cellar to regulate. (Similar to Lopez de Heredia in Rioja). Fermentation is usually ten days and the wine is racked off its gross lees. Malolactic fermentation is not desired and rarely happens.
Aged in stainless steel for eight months and two months in old French oak barrels. Fined and filtered for bottling.
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