TASTING NOTE
Colour
Clean, bright, with straw yellow color and greenish reflections.
AROMA:
Varietal aromas, dominating the notes of stone fruits ( peach and apricot ) with the presence of white flowers ( orange blossom ) in the background and citrus ( grapefruit ) background.
TASTE:
Balanced, fresh and silky, with a long passage through the mouth, in which the variety is again appreciated, with delicate mineral notes.
MATCHING
It combines very well with all kinds of fish and seafood (whether with sauce, plate, oven or papillote), grilled vegetables, salads, cheeses, etc ... If you want to enjoy it in its maximum fullness, ideal with fish and seafood cannelloni and / or a prawn cocktail.
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 or 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: Strains over 20 years old. Driving system in vineyard. Sandy ground.
Harvest: Extensive maturation control to determine the optimal harvest time. Manual harvesting in approved plastic boxes of 20 kg to maintain the quality of the grapes. Selection of the best bunches both in the vineyard and in the winery.
Fermentation: Soft pressed must of de-stemmed beans and cold-settling 36 hours. The Fermentation of the must in new Galician oak barrels ( Carballo ). Time 10 days approx. Temperature from 18º to 20º C
Aging: 3 months in new Bordeaux oak barrels from Galicia, with daily lees rocking. 3 months in stainless steel tank.
