Vinification: Clusters, despalillados once pressed soft and slowly in a pneumatic press. Decantation of small particles in suspension of the wort before fermentation. Fermentation at controlled temperature of 10 ° C for 30 days in stainless steel. It remains in contact with its fine Lees for five months to get texture and density.
Parenting on deposit time: after fermentation, a minimum of 5 months in stainless steel.
Very expressive on the nose, and unctuous palate, following their characteristic style, but keeping the freshness and acidity.
Shrimp grilled, acid lemon with parsley, shrimp half cooking marinated in Albariño Pazo Barrantes, Razor Clams to steam, Virgin olive oil and touch of tomato acid, mussels steamed, thin tomato sauce with a touch of spice.
91 Parker points.
93 points Peñín.