The Albariño, Treixadura and Loureiro grapes were all grown in Condado do Tea, and were harvested at the end of September. Destalked grapes are macerated for 6 hours at 8ºC. Then the must is pressed, racked and undergoes temperature-controlled fermentation in stainless steel for around 3 weeks. The three grape varieties are fermented separately and then blended.
A lovely light, crisp white with power and structure from Albariño balanced by touches of green apple from the Treixadura and herbal, lightly smoky notes from Loureiro.
Perfect with fish, seafood and risotto.
Wines from Spain 2019