Winery:

Pablo Garcia Cebeiro (Pazo de Galegos)

Description:

The select grapes are de-stemmed and crushed directly to the press. After a soft pressing the must is decanted for 40 hours to eliminate impurities. Alcoholic fermentation is started with a No Saccharomyces yeast and after 72 hours a Cerevisiae yeast it´s inoculated just to improve the aromatic flavors and also balance the acidity on the palate. Temperature controlled to 64ºC. Aged on the lees for 35 days prior to clarification, stabilization and amicrobic filtration. Bottled: March 9th 2015

Tasting Notes:

Bright Straw yellow with green glints. 

On the nose, it shows very powerful aromas of white flowers such as magnolia and ripe fruity notes such as golden apple and tropical fruits. 


On the palate, it's spicy, round, and shows citrus notes coming through. Crispy and very long finish.

Vineyards

Winemaking & Aging

Fermentation:

Alcoholic fermentation is started with a No Saccharomyces yeast and after 72 hours a Cerevisiae yeast it´s inoculated just to improve the aromatic flavors and also balance the acidity on the palate.

Analytical Data

Alcohol:

20

pH Level:

3.7