PENTECOSTES VARIETALES

Food pairings by the winemaker

• Aperitif
• Asian cuisine
• Buffet food
• Charcuterie
• Goat cheese
• Mild and soft cheese
• Lean fish
• Fatty fish
• Mushrooms
• Party drink
• Pasta & pizza
• Pork
• Poultry
• Flavored shellfish
• Natural shellfish
• Spicy food
• Vegetables

Vinification, winemaker's own words

Soils:

Granite, Sand

Terroir:

Geography: Located in the Condado do Tea sub-zone of D.O. Rías Baixas (Galicia). It sits further inland and at a higher altitude than the coastal areas, along the right bank of the Miño River. Microclimate: A transitional Atlantic-continental climate. Being inland, it is warmer and less humid than the coast, ensuring perfect ripening and a fuller body while maintaining high acidity. Environment & Soil: The vines grow on granitic and sandy soils (xabre). This poor, stony terrain provides the wine with its characteristic sharp mineral backbone and "salty" finish. Growing Conditions: A traditional blend of Albariño, Loureiro, and Treixadura. The vines are trained in the pergola system (parra) to keep the grapes away from ground humidity and maximize aeration.

Harvest:

Picked by hand

Fermentation:

Steel (90%)

Storage:

Steel (90%) 6 months

Winemaker:

TERROIR EN BOTELLA

Maceration: Cold skin contact to extract aromas. Fermentation: At a controlled low temperature of 14.5°C. Aging: 6 months on lees; 90% in stainless steel and 10% in French oak barrels.

Meet the wine maker