Not only the best white wine in the region, but also the best in the country in its category. A great food wine that brings crabs and shellfish back to life.
Terroir, method of production and maturation: The vineyards are located in the southern O Rosal sub-region of the Riás Baixas in northwestern Spain, right next to the coast on the border with Portugal. The climate is cool in Spanish terms and the rainfall is high. The soil of the shelters consists of silty clay and stones brought by the river. The grapes used to make the wine come from vines that are at least 40 years old, are picked by hand into 20 kg boxes and selected at the winery. After that, each grape variety is macerated at 10°C for 6-8 hours before they are pressed. The grape juice of each variety is used separately in steel tanks. Albariño and Loureira mature on lees for 2 months.
Use: Fish and shellfish dishes. Dishes containing ground and top artichokes go particularly well with wine.
Description: The clean and aromatic scent has grass, green apple and apricot. The dry taste is richly acidic and full of ripe fruit.