Fresh quaffable and full of flavour
Straw-greenish yellow, clean and bright. Aromas of good intensity with primary notes of Albarino grape, citrus, white fruit, floral and saline and mineral notes. On the palate it is very fresh, full of fruit (pear, apricot) with a medium body and a long saline aftertaste.
La Val winery have materialised this commitment through more responsible practices, aware of responsibility to preserve the environment. This commitment is not only a business choice; it is a deep-rooted conviction that drives decisions and daily actions. Thus, have implemented a Sustainability Plan 2020-2025, focused on reducing carbon emissions with the goal of achieving zero net emissions by 2050, aligned with the United Nations Race to Zero Campaign.
The Vilachán vineyard (50 hectares), planted in 2004, is located in the O Rosal subzone. It lies on metamorphic schist soils, originating from a unique geological vein that runs through southern Galicia. With a clear southern exposure, it is one of the vineyards closest to the Atlantic Ocean, which imparts a strong maritime influence. Vilachán is a group of plots located in the Rías Baixas sub-area called O Rosal, on the south-eastern slopes of the Argallo and Monte Galego mountains called O Rosal, on the south-eastern slope of the Argallo and Monte Galego mountain range. Its granite soil, hard due to the presence of schists, slates, paragneisses and quartzite, from a quartzite, from a peculiar vein that runs through the south of the province of Pontevedra. Facing south, it is the closest estate to the Atlantic Ocean.The climate is temperate Atlantic Oceanic, with mild winters and warm summers. Recurrent rainfall every month of the year.
The grapes were hand-harvested in 20 kg boxes to preserve quality. After picking, the clusters underwent cold maceration at 10‰C for six hours, followed by gentle pressing with separation of the free-run juice. The must was clarified by settling to obtain a clean juice before fermentation, which took place in 5,000-litre tanks over two to three weeks at a controlled temperature of 16‰C. The wine then underwent a mixed ageing process for six months, combining stainless steel tanks, 1,700-litre concrete eggs, and an 850-litre ceramic vessel.
Drink with all kinds of seafood and more flavourful fish, as well as fresh cheese, foie-gras, chicken, rice dishes and pasta. Best enjoyed at 12‰C.
