The grapes for this wine come from three different estate vineyards, averaging 40 years old, grown on the granitic sand of the Val do Salnes sub-region of Rias Baixas. Grapes were hand harvested and saw cool maceration (16-18 degrees C) as whole clusters overnight. The grapes were then pressed in pneumatic press at only moderate pressure to obtain the most aromatic portion of the must. Fermented in stainless steel tanks followed by extended aging on lees prior to bottling.
(aged for three months on its lees in stainless steel tanks) Light bright yellow. Mineral-accented orchard and pit fruits on the deeply perfumed nose, joined in the glass by dusty mineral and ginger nuances. Shows very good depth and energy to the sappy pear, Meyer lemon and nectarine flavors, which pick up a hint of candied ginger as the wine stretches out. Shows real tension and nervy cut on the finish, which hangs on with excellent, mineral-driven persistence. Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017
The Wine Enthusiast
Mineral and citrus aromas are on the money. Peach and citrus flavors are clean and snappy on the palate, finishing with fresh acidity and a reprise of lime and minerally notes. November 2016
Crisp and vibrant, this juicy white shows pear and quince flavors, with briny and tarragon accents, driven through the palate by racy, lemon-lime acidity. Drink now through 2018. Nov 30, 2016
Intense, citrus fruit nose with white peach and grass tones. Rich and suave palate, attractively poised with medium length and zingy acidity. Racy in style with a good, solid structure. June 2016