Turonia
An fresh, intense and elegant wine that pairs perfectly with all types of seafood.
Tasting Notes
Bright, straw yellow with steely border. Aromas of citric and white fruit with floral notes, aromatic herbs and river pebbles. Fresh, intense and well balanced. White fruit flavours with a sensation of lemon drops and a minerality that leads to ocean salinity.
Winery
Quinta de Couselo
Vintage
2017
Winemaker
José Manuel Martinez Juste
Type
White
Annual Production
40000
Region
DO Rías Baixas - Rosal
Composition
Albariño 100%
MSRP
22
Ratings
Robert Parker
Guia Penin
Wine Spectator
91
International Wine Cellar
Wine Enthusiast
Decanter
Awards
Serving Temperature
8
Drink By
2022-01-01T00:00:00.000-05:00
Pairings
fish,rice,Oily Fish,oyster,seafood,sushi,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
8
Drink By
2022-01-01T00:00:00.000-05:00
Pairings
fish,rice,Oily Fish,oyster,seafood,sushi,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
20 acres
Elevation (Meters)
50
Soil Composition
Granite, Schist and Slate
Exposure
Southeast/Southwest
Training Method
Pergola and Trellis
Harvest Date
Winemaking & Aging
Fermentation
Indigeneous yeasts
Malolactic Fermentation
Maceration Technique
Cold maceration prior to pressing
Ageing (Sur Lie)
6 months in stainless steel vats on fine lees
Length of Maceration
2 hours
Analytical Data
Alcohol
13
Acidity
6.8
pH Level
3.33
Dry Extract
Residual Sugar
2.1
