This wine is produced from purchased grapes from vineyards between 10 and 40 years old. Wine maker, Enrique Pineiro works with around 30 small growers in the Val do Salnes sub-region of Rias Baixas, some with holdings as small as half a hectare. All of the fruit for this wine is hand harvested in small boxes. After cluster sorting the grapes are whole-cluster pressed in a pneumatic press, followed by settling of the must with dry ice. The wine was fermented at 64° F in stainless steel tank. The wine does not undergo malolactic fermentation. Aged for almost 2 months on fine lees.
(made entirely in stainless steel, with 18 percent of the wine going through malolactic fermentation) Pale gold. Lively citrus pith and orchard fruit aromas show good focus and complementary dusty mineral and floral nuances. Silky and focused on the palate, offering nervy orange zest and honeysuckle flavors and a bitter suggestion of quinine. In a seamless but energetic style, delivering firm closing bite and lingering minerality. Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017
The Wine Enthusiast
Bright, moderately complex aromas of stone fruits and minerals precede a firm, lemony palate with familiar, highly fresh tangerine and nectarine flavors. This holds its form and snap on the finish. Drink during 2016. August 2016
Wine & Spirits Magazine
The warmth of the 2015 season created this concentrated, round albariño, its broad texture carrying rich tropical fruit. Ready to pair with seafood paella. August 2016
Ginger and leesy notes lend a savory edge to this white, while firm acidity imparts focus. A core of pear and citrus flavors adds fresh fruit to the balance. Drink now. 8,000 cases made. September 30, 2016 Issue