La Val Albariño
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