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¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Year
2017
Appellation of origin
Valdeorras
Kind
Blanco
Pairing: carnes blancas, Asados, Jamón ibérico de bellota, quesos de oveja, Risotos
Mouth: Boca vibrante y potente, con claro carácter mineral a pizarra, equilibrada, unido a elegantes tonos tostados y maderas orientales, cuenta con una gran longitud, y termina en una explosión de sutiles aromas.
Nose: Muestra aromas de buena intensidad y propios de la buena evolución de un Godello, donde destaca el melocotón seco (orejón), con notas a pastelería aportadas por las lías, flores amarillas, vegetales balsámicas y claro carácter mineral.
Mark: Pago de los Capellanes
Second white wine produced by Pago de los Capellanes at D.O. Valdeorras after its O Luar do Sil on lees. This is a delicate and expressive wine, very intense, with a variety of nuances characteristic of the Godello variety and of the special winemaking process carried out, in which fermentation in large oak and acacia barrels and a gentle stirring of the lees together with the wine for 6 months stand out.
This family winery had its beginnings in Pedrosa de Duero, in the heart of the D.O. Ribera del Duero, Paco Rodero 's hometown. Paco, with his father Doroteo, took care of his family vineyard, a plot that had belonged to the village chaplains centuries ago.this small vineyard of the native Tempranillo variety was the beginning of the project of Paco Rodero and his wife Conchita Villa. since then, they have worked the vineyards to supply wineries in the Ribera del Du ero and to found their own, where they have been making wines for 20 years. In addition, since recently they are also owners of the winery O Luar do Sil , where they produce white wines in Valdeorras from the variety Godello.Segundo white elaborated by Pago de los Capellanes in the D.O. Valdeorras after their O Luar do Sil on lees. This is a delicate and expressive wine, very intense, with a variety of nuances characteristic of the Godello variety and of the special winemaking process carried out, which includes fermentation in large oak and acacia barrels and a gentle stirring of the lees together with the wine for 6 months.
