Pazo Barrantes Albariño 2019

Pazo de Barrantes (hentet 17. okt. 2026): Pazo Barrantes Albariño 2019 – teknisk ark (producentens tekst, engelsk): The grapes used to elaborate the wine come from Pazo de Barrantes estate, with 12 hectares divided into 8 different plots and located around the winery. The soils of the estate are granitic, with sand on the surface and the average age of the vineyard is 35 years. Own single-vineyard The harvest was carried out in 20 kg crates from September 13th to 20th , 2019 Manual harvest After an exhaustive selection, the grapes are destemmed and pressed gently and slowly in a pneumatic press. The must is decanted by flotation to ensure greater aromatic purity and then fermented at 10ºC in stainless steel tanks for approximately 60 days. After fermentation, it remains 2 months with the fine lees in the stainless-steel tank. Winemaking Pazo Barrantes 2019 Wine sheet 100% Albariño Grape variety 13% Vol. Alcohol content June, 2020 Bottling date Tasting note This new Pazo Barrantes will surprise with an extremely elegant and expressive nose; fine aromas of white stone fruits, hints of citric fruits, balsamic nuances, acacia blossoms and bay. Liveliness and freshness in the palate, with a fluid texture and a balanced, long finish. “This new Pazo Barrantes 2019 is the clear evidence that the Albariño grape is one of the best white varieties in the world, with the ability to show its incredible character and aging potential over time.” María Vargas - Technical Director. 95.097 (0,75l), 1.425 (1,5l). Number of bottles 7 months in stainless steel tanks and 15% in acacia wood barrels. Ageing process The grapes used to elaborate the wine come from Pazo de Barrantes estate, with 12 hectares divided into 8 different plots and located around the winery. The soils of the estate are granitic, with sand on the surface and the average age of the vineyard is 35 years. Own single-vineyard Own single-vineyard The harvest was carried out in 20 kg crates from September 13 Manual harvest Manual harvest After an exhaustive selection, the grapes are destemmed and pressed gently and slowly in a pneumatic press. The must is decanted by flotation to ensure greater aromatic purity and then fermented at 10ºC in stainless steel tanks for approximately 60 days. After fermentation, it remains 2 months with the fine lees in the stainless-steel tank. Winemaking Winemaking 95.097 (0,75l), 1.425 (1,5l). Number of bottles Number of bottles 7 months in stainless steel tanks and 15% in acacia wood barrels. Ageing process Ageing process Scores 99 points Guía Proensa 94 points Robert Parker 94 points Guía Gourmets 94 points Guía ABC 93 points Guía Peñín 9,8/ 10 points El País 91 points Wine Spectator (TOP 100 WINES)