Lagar de Cervera
As in previous years, budbreak began early, in mid-March. The spring, drier and warmer than usual in the area, was followed by an extremely hot and dry summer. Given that the Atlantic influence was milder than in previous years, the good weather conditions meant that the vines continued to ripen until the end of the vineyard cycle in perfect sanitary conditions. In early September, after some much needed drizzle, the benign weather enabled us to round off a smooth and trouble-free harvest.
100% Albariño grapes from our vineyards in O Rosal and Cambados (D.O. Rias Baixas).
After exhaustive ripening controls of the individual plots, each with its specific variations in terms of soil and aspect, we began harvesting our Silvosa vineyard in O Rosal on 6 September. Three days later, we started in O Salnés, further north, at the Viñadeiro vineyard. After an initial selection of the bunches, we hand-picked the grapes in small boxes and transported them in refrigerated vehicles to the winery. Once there, the optical sorting machine discarded the grapes that did not meet our stringent quality standards. Prior to fermentation at 15ºC, we cooled the must to 10ºC and pressed it in an inert atmosphere to avoid oxidation. Given the excellent balance of the musts, we decided not to carry out malolactic fermentation this year.
Clean and bright, greenish-yellow colour and golden reflections. Aromatically, it stands out for its marked varietal character and intensity, with white fruit notes -golden delicious apple and ripe pear- as well as stone fruit, particularly apricot, and hints of lemon peel. Fresh and vibrant on the palate, with excellent structure, intense and well-balanced. It retains a saline aftertaste and a long, lingering finish.
Perfect to enjoy with any appetiser. It is the ideal companion to seafood and fish, as well as salads, fish rice dishes, fowl, and fresh cheese. Ideal in combination with Asian dishes, for example, with sushi or sashimi.