Serra da Estrela

Serra da Estrelais produced from a careful selection of Albario grapes. The grapes are then de-stemmed and cold macerated for 6 to 8 hours. The juice is then pressed and fermented in a stainless steel under an automatic temperature control.

To stabilize the wine is filtered through a tangential filter and bottling process.

The wine rests in the bottle for at least 30 days before distribution.

Tasting Notes

Straw yellow wine with green reflections and steely shades of great transparency. 

On the nose, hints of apricot, pear and ripe exotic fruits complemented by a lemon-lime vibrancy, all perfectly blended together with its subtle flowery scent. 

On the palate Serra da Estrela shows vegetable notes and a fresh acidity.

A wise craftsmanship and care in the vineyard have produced a surprisingly intense wine, with a strong aromatic richness. 

Winery

Adegas Valminor

Vintage

2018

Winemaker

Cristina Mantilla

Type

White

Annual Production

120000

Region

DO Rías Baixas - Condado do Tea

Composition

100 % Albariño

MSRP

15.99

Ratings

Robert Parker

Guia Penin

Wine Spectator

International Wine Cellar

Wine Enthusiast

Decanter

90

Awards

Gold Medal at Mundus Vini 2019

Serving Temperature

10

Drink By

Pairings

chicken,stewed vegetables,rice,oyster,seafood,sushi,salads

Serving Temperature

10

Drink By

Pairings

chicken,stewed vegetables,rice,oyster,seafood,sushi,salads

Vineyards

Vineyard Size

35 hectares

Elevation (Meters)

130

Soil Composition

Soil based on metamorphic schist rather than the typical granite of the area, and is planted on natural slopes

Exposure

Total sun/year: 2450 Solar irradiation (average/Year): 12,2, humidity:75%, wind speed: 6,6 m/s , total rainfall: 560mm

Training Method

Trained on the wires

Harvest Date

2018-09-10T22:00:00.000-04:00

Winemaking & Aging

Fermentation

Alcoholic fermenation 16ºC / 15 days

Malolactic Fermentation

Maceration Technique

Cold maceration

Ageing (Sur Lie)

Length of Maceration

8 hours

Analytical Data

Alcohol

13

Acidity

7.4

pH Level

3.4

Dry Extract

22.2

Residual Sugar

0.5