This wine is produced from estate grown vines. All fruit is hand harvested followed by cluster sorting at the winery before pressing. 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. No malolactic fermentation. Aged for almost 2 months on fine lees for increased texture and mouthfeel.
(raised in stainless steel tanks, with 15 percent of the wine going through malolactic fermentation) Light bright yellow. Mineral-tinged lime and melon aromas, along with suggestions of ginger and lemon pith. Sappy citrus and orchard fruit flavors show very good depth, focus and lift thanks to a spine of tangy acidity. Finishes minerally and quite long, leaving behind bitter pear skin and lime pith notes. Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017
The Wine Enthusiast
Aromas of white flowers, stone fruits and lees are typical of well-made Albariño. A juicy, elegant palate with a mix of citrus and stone-fruit flavors is lasting, with a hint of pithy character coming up on the finish. August 2016
Wine & Spirits Magazine
Notes of stones and spices fill this complex and deliciously refreshing albariño. The wine is built on tense acidity that firms the texture and drives the mineral notes through the end. August 2016