Corisca
Corisca is meticulously made. Following a manual harvest it is gently destemmed. Prior to the fermentation, the wine undergoes a carbonic maceration for 6 hours and a pneumatic pressing at low pressure. Static settling occurs for 48 hours followed by fermentation in stainless steel tanks. Only natural yeasts are used. Corisca ages on the lees for 3 months.
Tasting Notes
Straw yellow with green tints. On the nose, aromas of hay and white fruit with overtones of ripe grape and deep mineral aromas. The palate is fresh, balanced and fruity with a touch of apples and grapes and a long finish.
Winery
Corisca
Vintage
2015
Winemaker
Jose Mª Ureta Guzmán
Type
White
Annual Production
15000
Region
DO Rías Baixas - Condado do Tea
Composition
100% Albariño
MSRP
14.5
Ratings
Robert Parker
Guia Penin
Wine Spectator
International Wine Cellar
Wine Enthusiast
Decanter
Awards
Serving Temperature
10
Drink By
2016-01-01T00:00:00.000-05:00
Pairings
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.
Serving Temperature
10
Drink By
2016-01-01T00:00:00.000-05:00
Pairings
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.
Vineyards
Vineyard Size
9.9 acres
Elevation (Meters)
180
Soil Composition
Exposure
Training Method
Harvest Date
2015-09-14T22:00:00.000-04:00
Winemaking & Aging
Fermentation
yes
Malolactic Fermentation
Maceration Technique
carbonic maceration
Ageing (Sur Lie)
3 months
Length of Maceration
6h
Analytical Data
Alcohol
12
Acidity
7
pH Level
3.4
Dry Extract
Residual Sugar
2
