Davide Observador
- Vintage:
- 2018
- Vintage chart
- Types:
- White Unfortified still wines
- Capacity:
- 0,75 L.
- Alcohol content:
- 13,0º
- Winery:
- Enoturismo Acha
- Country:
- Spain
- D.O:
- D.O. Rías Baixas
- Varieties:
- Albariño, Godello
- Allergens:
- Contains sulfites
(Spain - Galicia)
-
Stock
AVAILABLE -
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Davide Observador
INFORMATION OF INTEREST Davide Observador 2018
TASTING NOTE
Colour: Clean, clear and bright. Straw yellow color with greenish hues. Very nice to look at.
Aroma: The nose is the absolute expressiveness of Godello and Albariño taken to a balance that does not leave indifferent. It is presented aromatically with citrus notes (unmistakable stamp of Albariño), followed by fine nuances and delicate aromas of white fruit (pear and apple), floral notes and herbaceous touches and enveloping minerals.
Taste: Mouth entry with a sublime cover letter. Intensity of an extraordinary elegance and freshness, with an acidity on the palate that is balanced with the smoothness in the mouth that only such signed by the Godello. We have a wine signed with the coupage of the two great white queens of the country.
MATCHING
It combines very well with all kinds of fish and seafood (whether with sauce, grilled, oven or papillote), grilled vegetables, salads, cheeses, etc ... If you want to enjoy it to its fullest ideal with cannelloni fish and seafood and / or a shrimp cocktail.
ADDITIONAL INFORMATION
Wine tourism Acha. This new project of the Acha family, owner of Davide Bodegas y Viñedos, is at the head of the third generation of the founders of the winery. Its facilities are located in the Galician town of Villanueva de Arosa, in the province of Pontevedra, northwest of Spain. They have modern facilities with capacity to produce 50 thousand bottles and 7 hectares of own vineyards in a privileged place in the Salnés Valley. The soils are basically composed of boulders and the climate has a completely Atlantic influence thanks to its proximity to the ocean; It enjoys extraordinary exposure to the sun and sea breezes that cool the crops.
The harvest is developed manually. The grapes are destemmed and crushed and then subjected to a cold maceration at 10 ° C for 8 hours. Alcoholic fermentation in stainless steel tanks at a controlled temperature of 17-18 ° C, for a period of 15 days. Aging with aging on lees.
