• Lagar de Costa
  • Rias Baixas, Spain

Method & Production

The Espadeiro grapes are hand-harvested and de-stemmed before a cold maceration for 24 hours to extract colour and flavour from the skins. The must is fermented in stainless steel tank for around 15-20 days at 16-18 ºC. The resulting wine is aged in French oak barrel for 4 months.

Tasting notes

Intense and bright salmon color. The nose displays small red fruits (raspberry and strawberry), flowers (orange blossom and acacia) with mineral and herbaceous touches, very typical of the varietal. The flavours follow through to the palate which is fresh and well-rounded. The finish is long with delicious acidity, minerality, and very well balanced.

Food matching

Grilled white meat and fish, fresh salads