Pazo de Valei

Following an exhaustive process of manual grape harvest, thebest grapes were selected. These were de-stemmed, coldFollowing an exhaustive process of manual grape harvest, thebest grapes are selected. These grapes are then de-stemmed, cold soaked, and squeezed by means of gravity rather than by a mechanical press. After cold static racking, alcoholic fermentation took place in stainless steel barrels at a controlledtemperature between 62.6ºF and 64.4ºF with very little oxygen. Finally, the wine is filtered, bottled and will settle in the bottle for at least 30 days before it is released.

Tasting Notes

Characterized by its greenish yellow color with clean and golden tones. In glass it shows a high aromatic intensity with fruity aromas that reflect apple, peach and pear and white flowers. Elegant, pleasant and broad attack. Balanced as a whole and long aftertaste.RATINGS:
  • 90 PEÑIN(vtg. 2014)
  • 91 PEÑIN(vtg. 2013)
  • 91 PEÑIN(vtg. 2012)

Winery

Senorio de Valei

Vintage

2015

Winemaker

Felicísimo Pereira

Type

White

Annual Production

40000

Region

DO Rías Baixas

Composition

100% Albariño

MSRP

16

Ratings

Robert Parker

Guia Penin

Wine Spectator

International Wine Cellar

Wine Enthusiast

Decanter

Awards

Serving Temperature

8

Drink By

2018-01-01T00:00:00.000-05:00

Pairings

pasta,appetizers

Serving Temperature

8

Drink By

2018-01-01T00:00:00.000-05:00

Pairings

pasta,appetizers

Vineyards

Vineyard Size

14 hectares

Elevation (Meters)

240

Soil Composition

River stones and clay

Exposure

Training Method

Harvest Date

2015-09-14T22:00:00.000-04:00

Winemaking & Aging

Fermentation

Controlled temperature between 17ºC (62.6ºF) and 18ºC (64.6ºF) under inert atmosphere

Malolactic Fermentation

Maceration Technique

Cold maceration

Ageing (Sur Lie)

Length of Maceration

15-20 h

Analytical Data

Alcohol

12.5

Acidity

8.3

pH Level

Dry Extract

28.9

Residual Sugar

2