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The Albariño Pazo Barrantes is the faithful reflection of a terroir of extraordinary quality and a meticulous and well-considered elaboration. A white that seduces the nose with its intense floral, fruity and balsamic aromas: it falls in love on the palate for its depth, elegance and freshness, as well as surprising for its gastronomic versatility.
Own Vineyards: Vineyards located on our Pazo de Barrantes Estate (Valley of Salnés, Pontevedra. D.O. Rías Baixas).
Grape Varieties: 100% Albariño.
Manual Harvest: In 20 kg crates on September 20, 2018.
Winemaking: The clusters, once destemmed, are gently and slowly pressed in a pneumatic press. Decanting of small suspended particles, typical of the must prior to fermentation. Fermentation at a controlled temperature of 10ºC for 30 days in stainless steel. It remains in contact with its fine lees for two months to achieve texture and density.
Bottling Date: March 2019. Thanks to its bottle aging, Pazo Barrantes develops an attractive aromatic complexity and volume in the mouth.
Pairing: Roasted scallop on truffled liquid potato and Aquitaine caviar grains. Smoked eel mille-feuille, foie gras, and caramelized sour apple with onion mayonnaise and butter. Steamed cockles from Pazo de Barrantes and lime.
Consumption Recommendation: We recommend aerating a few minutes before consumption so that all its aromas can be perceived. Serve at a temperature of 11-12ºC.
The Albariño Pazo Barrantes is the faithful reflection of a terroir of extraordinary quality and a meticulous and well-considered elaboration. A white that seduces the nose with its intense floral, fruity and balsamic aromas: it falls in love on the palate for its depth, elegance and freshness, as well as surprising for its gastronomic versatility.
Own Vineyards: Vineyards located on our Pazo de Barrantes Estate (Valley of Salnés, Pontevedra. D.O. Rías Baixas).
Grape Varieties: 100% Albariño.
Manual Harvest: In 20 kg crates on September 20, 2018.
Winemaking: The clusters, once destemmed, are gently and slowly pressed in a pneumatic press. Decanting of small suspended particles, typical of the must prior to fermentation. Fermentation at a controlled temperature of 10ºC for 30 days in stainless steel. It remains in contact with its fine lees for two months to achieve texture and density.
Bottling Date: March 2019. Thanks to its bottle aging, Pazo Barrantes develops an attractive aromatic complexity and volume in the mouth.
Pairing: Roasted scallop on truffled liquid potato and Aquitaine caviar grains. Smoked eel mille-feuille, foie gras, and caramelized sour apple with onion mayonnaise and butter. Steamed cockles from Pazo de Barrantes and lime.
Consumption Recommendation: We recommend aerating a few minutes before consumption so that all its aromas can be perceived. Serve at a temperature of 11-12ºC.
