The Albarino grapes are carefully selected, picked, and de-stemmed. Cold stabilization for 48 hours. Fermentation in stainless steel for 15-20 days at a controlled temperature of between 16-18ºC. Sur lees aging: 6 months. Ageing in a Foudre 2.500 litres of French oak.
- Lagar de Costa
- Rias Baixas, Spain
Method & Production
Straw yellow color with greenish tones and golden hints. Intense, herbal, slightly spiced, ripe stone fruits and dried apricots. Fresh and clean with bright acidity, a rounded mouthfeel, and a very long finish.
A wine that pairs brilliantly well with seafood dishes, Paella, grilled fish, sea urchins...