This wine is produced from purchased grapes from vineyards between 10 and 40 years old. Wine maker, Enrique Piñeiro 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.
Bright straw-yellow. A lively bouquet displays aromas of fresh citrus and orchard fruits, green tea and dusty minerals, and an herbal nuance builds in the glass. Taut, mineral-driven Meyer lemon and green apple flavors stretch out with air and pick up a refreshingly bitter quinine accent. Closes minerally and long, featuring a subtle floral note and a snap of chalky minerality. Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017