Pazo de Galegos is a textbook
example of Albariño produced from old vines that were planted from 1950-1970.
The wine is made using only natural yeast to respect the flavors of its
terroir, and it has many qualities that are subtle and not apparent at
Pazo de Galegos is an exceptional
example of how delicate and serene the Albariño grape can be when harvested at
full physiological ripeness.
It is a wine that shows depth, balance and equilibrium. This fine Albariño doesn’t express intense aromas or an aggressive attack of flavor so much as long, subtle flavors, which evolve and linger on the palate.
Vibrant and precise on the nose, displaying intense, mineral-accented aromas of tangerine, honeydew and fennel, with a deeper pear note in the background.
Concentrated, sappy and incisive on the palate, it offers energetic citrus and orchard fruit flavors and a slow -building floral quality. A rich, but nervy Albariño with a long mineral-Driven finish and an echoing floral note.
Albariños have a fresh, citrus, tangy character that makes them pair wonderfully with all kinds of shellfish and seafood. In Galicia, cockles, razor clams, oysters, clams, octopus and squid are common local dishes, all a great match for this wine. This wine also has the clean acidity necessary to allow it to pair well with some Thai, Vietnamese and Chinese dishes.
50% traditional method of vines trained on an overhead frame to provide shade in a garden. 50% trellis method in using long pieces of wood that cross each other that is used as a support for climbing plants
Facing east – west with a slight deviation to get sunshine in the mornings which is when the vine has the most photosynthetic activity
Winemaking & Aging
Fermentation takes place at low temperature (16°C or 61°F) with the grapes own indigenous yeast. When fermentation is completed, the wine undergoes partial malolactic fermentation.
Peculiar fermentation in the cold for about 6 – 8 hours prior to fermentation
Length of Maceration:
The wine is aged in stainless steel tanks on the lees for 3-5 months before bottling
Partial malolactic fermentation
Ageing (sur Lie):
2 months of ageing on the lees, more or less depending on how it tastes