TASTING NOTE
Colour
Brilliant golden yellow color.
AROMA:
Of great aromatic intensity, predominating aromas of white flowers, stone fruit (peach) and lychees.
TASTE:
Its entry into the mouth is soft and fresh, with a marked mineral character, with a persistent and aromatic finish.
MATCHING
It is suitable for all types of food although it is recommended that it accompany seafood, fish, pates and smoked meats.
The paradise of seafood in Galicia par excellence with all its seafood, a Galician seafood.
Fish: Baked turbot with baked potatoes. Protected geographical indication "Patata de Galicia"
Turbot fillets, rolls with prawns and mussels.
Gourmet gastronomy for a unique and high quality wine.
WHO CAN CONTRACT
Pazo Baión is a unique farm located in the heart of the Salnés valley. This distinguished property whose origins date back to the 15th century has one of the most spectacular vineyards on the world wine scene.
The walls of Pazo Baión keep behind them the history of the most important noble families in Galicia. Founded in the 15th century by the Sarmiento, Pazo Baión would host some of the most outstanding lineages such as the Figueroa, the Camba and the Soutomaior.
Among its centuries of history, there is also talk of Galician emigration at the hands of Don Adolfo Fojo, a wealthy emigrant returned from Argentina, who bought the property and carried out the largest reform of the old pazo, giving it the architectural structure that at the moment it owns with the two towers of Victorian court. It would also send the construction of a dairy and a winery. The last heirs of Don Adolfo Fojo sold the property in the 70s, at which time the first technical plantation of Albariño de Rías Baixas was carried out. This vineyard then became a reference for professionals in the sector.
Finally, and after going through different owners, on July 16, 2008, Pazo Baión was acquired by Adega Condes de Albarei.
In addition, Condes de Albarei undertakes an architectural and landscaping reform on the estate under the baton of the Galician architect César Portela, National Architecture Prize, thanks to which this jewel of artistic and cultural heritage relives its golden age.
Elaboration:
Vineyard: Pazo Baión vineyard, upper-middle areas. Traditional trellis system in pergola. Average age of the vineyard over 35 years.
Harvest: Cluster with noble Botrytis and partial pasification for noble rot. Manual harvesting of the clusters with Botrytis noble, and grain-by-grain harvesting of the raisined berries.
Fermentation: indigenous yeasts. Temperature control from 16º to 18º C. Fermentation stop with cold and Sulfur Dioxide to keep the wine close to 18 g / l of residual sugars.
