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Quinta de Couselo Tradición is a white wine of the D.O. Rías Baixas made from 90% Albariño, 5% Caíno Blanco and 5% Loureiro by the Quinta de Couselo winery.
The grapes were selected cluster by cluster on a vibrating table. Destemming and maceration of whole grapes before pneumatic pressing for 2 hours. Separation of the free-run juice. Static racking. Temperature controlled fermentation.
Ageing on fine lees for 40 months in two 2,500 litre tanks, one truncated cone-shaped and the other oval, made of French oak. Assemblage and stabilisation in stainless steel tanks until the wine is ready to be bottled. Subsequent ageing for 12 months in the bottle until rounded.
Food pairing: Noble seafood, oily fish (sea bass, turbot, grouper), fusion cuisine (Mediterranean, Atlantic, Japanese, Peruvian, Nikkei, Mexican), rice dishes (sea and land), fideuás, game, selected cuts of veal.
Appearance : A beautiful pale yellow colour, with steely glints, clean and very bright. With a dense tear.
Nose: A glass still gives us some elegant floral intensities, with character, sensations of candied citrus fruits and reineta apple, once oxygenated subtle aromas of aromatic herbs, delicate balsamic, butter, pastry cream and creamy lees, subtle and noble woodwork with hints of white pepper and toast.
Palate : On the palate, ample and intense, with volume, fresh and balanced, sensations of white flowers and spicy fruit, with hints of resin and delicate noble woods, lemony herbs, the palate is creamy, intense and fresh, minerality of river stone that gives way to saline and iodised sensations, persistent and creamy, with a long, elegant finish.
Quinta de Couselo Tradición is a white wine of the D.O. Rías Baixas made from 90% Albariño, 5% Caíno Blanco and 5% Loureiro by the Quinta de Couselo winery.
The grapes were selected cluster by cluster on a vibrating table. Destemming and maceration of whole grapes before pneumatic pressing for 2 hours. Separation of the free-run juice. Static racking. Temperature controlled fermentation.
Ageing on fine lees for 40 months in two 2,500 litre tanks, one truncated cone-shaped and the other oval, made of French oak. Assemblage and stabilisation in stainless steel tanks until the wine is ready to be bottled. Subsequent ageing for 12 months in the bottle until rounded.
Food pairing: Noble seafood, oily fish (sea bass, turbot, grouper), fusion cuisine (Mediterranean, Atlantic, Japanese, Peruvian, Nikkei, Mexican), rice dishes (sea and land), fideuás, game, selected cuts of veal.
Appearance: A beautiful pale yellow colour, with steely glints, clean and very bright. With a dense tear.
Nose: A glass still gives us some elegant floral intensities, with character, sensations of candied citrus fruits and reineta apple, once oxygenated subtle aromas of aromatic herbs, delicate balsamic, butter, pastry cream and creamy lees, subtle and noble woodwork with hints of white pepper and toast.
Palate: On the palate, ample and intense, with volume, fresh and balanced, sensations of white flowers and spicy fruit, with hints of resin and delicate noble woods, lemony herbs, the palate is creamy, intense and fresh, minerality of river stone that gives way to saline and iodised sensations, persistent and creamy, with a long, elegant finish.
