Vintage 2021

Albarino, DO Rías Baixas, Bodegas Pentecostes

Bodegas Pentecostés
Product Code: AC10ZZWC

Tasting Notes

Clean and pale yellow color with green hints. Very expresive and intense nose, with some notes of tropical fruits and white flowers.Good acidity in the mouth, with a friendly, round and weight feeling due to the time on lees and the slight ageing in barrels. Good length and refreshing acidity.

Profile

Albariño
White
13
Spain
Rías Baixas
6
Cork
Bodegas Pentecostés
75cl
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            [Notes1] => Clean and pale yellow color with green hints. Very expresive and intense nose, with some notes of tropical fruits and white flowers.Good acidity in the mouth, with a friendly, round and weight feeling due to the time on lees and the slight ageing in barrels. Good length and refreshing acidity
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VeganVegetarian

About this product +

Producer >

Hidden in the Miñor Valley among lush Atlantic forests are the vineyards of Pentecostes. These are made up of 3 farms in the Miñor Valley, Pazo Barreiro being the focal point for the production. Steep, terraced slopes grow the native whites of Rias Baixas in the most natural way possible.  A project focused on restoration. The Pazo Barreiro estate is the result of a rebuilding of parcels of vineyards to resurrect the only DO Rias Baixas vineyard in the Miñor Valley region. Production is carried out with every effort to preserve the delicacy and expression of the vineyard. Lees ageing adds a further dimension to these excellent wines.

Viticulture >

In the parrish of Mañufe (Gondomar) Pazo de Moldes is located. One of the most ancienst “Pazo” in Galicia, was built in the XIV Century as a tower of defense.. All ellaboration process are made here, in these perfectly equiped underground facilities.

Winemaking >

Vineyards takes 90% of our time and job. Individualized care of any single plt, terrace and exposure. Harvest by hand in 15kg plastic crates. No more than 3.000k per day. Cold maceration for 12 hoursfor 12 hours at 10ºC. Slow destemmed and liht press. Gravity clearing for 48h. Fermentation at 14,5ºC for achivin mazimum aromas and slow fermentation. Aeing on lees for 6 motnhs. 10% of the must ages in barrels for 6 months.

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