Pazo Barrantes Albariño 2011

Pazo de Barrantes (hentet 17. okt. 2026): Pazo Barrantes Albariño 2011 – teknisk ark (producentens tekst, engelsk): pazobarrantes.com Proensa wine guide (spain): 96 points. Top Albariño of Spain, by A. Proensa. Peñin wine guide (spain): 93 points. Best 2011 Albariño of Spain. “Excellent Albariño wine on the Podium of the Best Spanish Wines” by J. Peñín. Abc wine guide (spain): 92 points. The Best Vintage ever, by J. F. Cuesta. Anuario de vinos el país (spain): 91 points. Top Albariños of Spain. International Wine Cellar (usa): 90 points. “Light yellow. Complex, floral-accented aromas and flavors of pear, candied citrus peel, herbs and ginger. Textured, with strong mineral backbone and a penetrating, spicy finish. This will be very flexible at the table, or it could be drunk by itself” by S. Tanzer. El País newspaper (spain): “This is one of the best Albariños of Spain. It is one of those wines I am always delighted to taste. It is huge on the palate with even much more substance than a red wine. Pazo Barrantes evolves gracefully in bottle and I recommend to let it breathe for a while before enjoying because of its complexity” by L. Cepeda. Own vineyard: Our 12 hectare Pazo de Barrantes estate, surrounding the winery in the D.O. Rías Baixas, Galicia (Pontevedra. D. O. Rías Baixas). Grape variety: 100% Albariño. Manual harvest in cases: From September the 9th to September the 21st. . Vinification: Once in the cellar, these grapes are first carefully de-stemmed and then gently pressed. This process helps extract the maximum aromatic potential from the grapes. The grape must is fermented in temperature controlled, stainless steel tanks for 30 days after decantation of the juice’s small inner particles. Fermentation takes place in absence of the grape skins. The albariño grape juice is left in contact with its lees for four months in the pursuit of texture and density. Afterwards Pazo Barrantes is aged in tank and bottle before release. Time in Deposit: A minimum of 5 months in stainless steel deposits. Time in bottle: A minimum of 2 months before release. Pairing: It matches nicely with all kind of seafood and canned food (anchovies, mussels, cockles...), white fishes, soft cheeses and rice dishes, amongst others. Consumption Temperature: 12º-14º C. 2011