Cebeiro
The select grapes are de-stemmed and crushed directly tothe press. After a soft pressing the must is decanted for 40 hours to eliminateimpurities. Alcoholic fermentation is started with a No Saccharomycesyeast and after 72 hours a Cerevisiae yeast it´s inoculated just to improvethe aromatic flavors and also balance the acidity on the palate. Temperaturecontrolled 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.Winery
Pablo Garcia Cebeiro (Pazo de Galegos)
Vintage
Winemaker
Type
Annual Production
Region
Composition
MSRP
Ratings
Robert Parker
Guia Penin
Wine Spectator
International Wine Cellar
Wine Enthusiast
Decanter
Awards
Serving Temperature
Drink By
Pairings
Serving Temperature
Drink By
Pairings
Vineyards
Vineyard Size
Elevation (Meters)
Soil Composition
Exposure
Training Method
Harvest Date
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.
Malolactic Fermentation
Maceration Technique
Ageing (Sur Lie)
Length of Maceration
Analytical Data
Alcohol
20
Acidity
pH Level
3.7
