Pazo de Galegos
Pazo de Galegos is a textbook example of Albario produced from old vines that were planted from 1950-1970.The wine is made using only natural yeast to respect the flavors of itsterroir, and ithas many qualities that are subtle and not apparent atfirst glance.
Pazo de Galegos is an exceptionalexample of how delicate and serene the Albario grape can be when harvested atfull physiological ripeness.
Tasting Notes
It is a wine that shows depth, balance and equilibrium. This fine Albario doesn’t express intense aromas or an aggressive attack of flavor so much as long, subtle flavors, which evolve and linger on the palate. Vibrant and precise on the nose, displaying intense, mineral-accented aromas of tangerine, honeydew and fennel, with a deeper pear note in the background.Concentrated, sappy and incisive on the palate, it offers energetic citrus and orchard fruit flavors and a slow -building floral quality. A rich, but nervy Albario with a long mineral-Driven finish and an echoing floral note.
Winery
Pablo Garcia Cebeiro (Pazo de Galegos)
Vintage
2015
Winemaker
Pablo Garcia Cebeiro
Type
White
Annual Production
24000
Region
DO Rías Baixas
Composition
100% Albariño
MSRP
23
Ratings
Robert Parker
Guia Penin
Wine Spectator
International Wine Cellar
Wine Enthusiast
Decanter
Awards
Serving Temperature
Drink By
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
Drink By
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
8 hectares
Elevation (Meters)
225
Soil Composition
Sandy soils
Exposure
Facing east – west with a slight deviation to get sunshine in the mornings which is when the vine has the most photosynthetic activity
Training Method
50% traditional method of vines trained on an overhead frame to provide shade in a garden. 50% trellis method in using long pieces of wood that cross each other that is used as a support for climbing plants
Harvest Date
Winemaking & Aging
Fermentation
Fermentation takes place at low temperature (16°C or 61°F) with the grapes own indigenous yeast. When fermentation is completed, the wine undergoes partial malolactic fermentation.
Malolactic Fermentation
Partial malolactic fermentation
Maceration Technique
Peculiar fermentation in the cold for about 6 – 8 hours prior to fermentation
Ageing (Sur Lie)
2 months of ageing on the lees, more or less depending on how it tastes
Length of Maceration
The wine is aged in stainless steel tanks on the lees for 3-5 months before bottling
Analytical Data
Alcohol
12.5
Acidity
5.6
pH Level
3.51
