The Albariño contributes its fruity aromas and roundness on the palate to this blend.
Although the start of spring was rainy, April showers were notably lacking with the lowest rain levels of all time. In general, temperatures throughout the cycle were high propitiating the early start of budding, with an advance in flowering of at least 10 days compared to a normal year. The growth cycle ended with a strong summer drought that softened thanks to weak rainfall at the beginning of September. The advance in the phenological status was maintained until the harvest, finishing for the first time befare the month of October. These conditions gave us excellent maturation of all the varieties, with well-balanced musts, with mild acidity and final wines with great body and length
The Albariño contributes its fruity aromas and roundness on the palate to this blend. The Loureiro provides good floral aromatic intensity, the Caíño adding aromas of exotic fruits, balsamic notes and, most importantly of all, great structure and singularity.
VITICULTURE
The Albariño and Caíño are from the lower-altitude parcels, in other words, more humid and warmer parcels, meaning an earlier harvest and thus wines more highly concentrated, less acid and more full-bodied. This Albariño is the one harvested the earliest, on September 6th-10th, the Caíño being the last variety to be picked, between 15th and 19th of September, being the latest.
The Loureiro comes from highest-altitude, least humid, cooler vineyards, leading to a slower ripening giving us a vibrant Loureiro of intense aromas and smoothness on the palate. Harvested on September 13th-14th
VINIFICATION
Following cold soaking for different lengths of time depending on the varieties, the fermentation took place at low temperatures in stainless steel tanks. After adding natural yeasts supplied from our own vineyards, the wine was cold-stabilized, filtered and then bottled.
FOOD MATCHING
The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.
Optimum consumption temperature: between 10ºC and 12ºC.
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