LA VAL

La Val 2014 is a selection of the best grapes in the estate's three vineyards, in the Condado de Tea sub-region. The harvest is done manually, and 70% of the grapes are macerated for six hours at a controlled temperature of 46 to 50°F and then pressed. The fermentation takes place in stainless steal tanks at controlled temperature for three weeks.

Tasting Notes

Color: Light, bright yellow. Nose: High-pitched citrus and orchard fruit aromas show very good clarity and a hint of chalky minerality. On the Palate: Very dry, nervy and precise on the palate, offering zesty lemon pith and Anjou pear flavors that put on weight with aeration. Shows a hint of honeysuckle on the finish, which clings with strong tenacity and echoing mineral and floral notes.

Winery

La Val

Vintage

2016

Winemaker

Txema Ureta

Type

White

Annual Production

400000

Region

DO Rías Baixas - Condado do Tea

Composition

100% Albariño

MSRP

17

Ratings

Robert Parker

87

Guia Penin

91

Wine Spectator

88

International Wine Cellar

90

Wine Enthusiast

Decanter

Awards

Serving Temperature

12

Drink By

2017-01-01T00:00:00.000-05:00

Pairings

VEGETABLES, SEA FOOD, WHITE MEATS (POULTRY, RABBIT…)

Serving Temperature

12

Drink By

2017-01-01T00:00:00.000-05:00

Pairings

VEGETABLES, SEA FOOD, WHITE MEATS (POULTRY, RABBIT…)

Vineyards

Vineyard Size

148 hectates

Elevation (Meters)

150

Soil Composition

Taboexa estate: sandy and granitic soil, Arantei estate: clay and pebbles

Exposure

southwest

Training Method

Pergola

Harvest Date

Winemaking & Aging

Fermentation

in stainless steal vats at controlled temperature for 2-3 weeks

Malolactic Fermentation

partial malolactic fermentacion

Maceration Technique

cold soak maceration

Ageing (Sur Lie)

two months

Length of Maceration

6 hours at 46-50 F

Analytical Data

Alcohol

12

Acidity

7.12

pH Level

3.5

Dry Extract

22

Residual Sugar

2.5