2024 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.6 g/L
Total Acidity 6.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 81% Albariño, 12% Loureiro, 5% Treixadura, 2% Caiño Blanco
Region Rias Baixas
Soil Sandy-loam texture with high schist content
Harvest Dates Harvest began September 4, 2024 at the Silvosa estate in O Rosal and was completed September 23, 2024
Pressing Method Gently Pressed Under Inert Conditions After Chilling
Production Details Parcel-by-parcel ripeness monitoring preceded transport in small refrigerated crates and optical berry sorting. Must was clarified by static settling; each variety fermented separately at low temperature before blending. The wine aged on fine lees with periodic stirring until bottling. Volatile acidity was 0.40 g/L. Recommended serving range is 10–12°C.
Tasting Notes Bright greenish-yellow; bay leaf, stone fruit, floral, white-fruit and citrus aromas; vibrant acidity, volume, structure and a long, balanced finish
Sources: www.riojalta.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.8 g/L
Total Acidity 6.54 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 60% Albariño, 33% Loureiro, 6% Caiño Blanco, 1% Treixadura
Region Rias Baixas
Soil Acidic sandy-loam soil with a high presence of schist
Harvest Dates Harvest began August 31, 2023 at the Silvosa estate; the remaining varieties were harvested from September 11, 2023
Pressing Method Pressed In An Inert Atmosphere After Cooling The Must To 10°C
Production Details Manually harvested with vineyard cluster selection, transported in small boxes and optically sorted berry by berry. After settling, fermentation occurred at 15°C; varieties were processed separately through final blending before bottling. The wine remained in tank with periodically stirred fine lees. Volatile acidity was 0.29 g/L. Recommended serving range is 10–12°C.
Tasting Notes Bright greenish-yellow; floral, apricot, apple, citrus and mineral notes; rounded, lively and balanced palate with a long, elegant finish
Food Pairing Appetizers, seafood, fish, soft cheeses, oriental cuisine, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
Total Acidity 6.85 g/L
Grape Varieties 54% Albariño, 35% Loureiro, 6% Treixadura, 5% Caíño Blanco
Classification D.O. Rías Baixas
Region Rias Baixas
Harvest Dates Harvest began September 10, 2022
Pressing Method Pressed In An Inert Atmosphere After Cooling The Must To 10°C
Production Details Grapes were hand-picked into small boxes after vineyard selection, moved in refrigerated vehicles and optically sorted. Fermentation occurred at 15°C; each variety was processed separately through final blending. The wine rested with periodically stirred fine lees. Volatile acidity was 0.24 g/L and dry extract was 21.2 g/L. Recommended serving range is 10–12°C.
Tasting Notes Clean, bright yellow with green hues; white flowers, grapefruit peel and pineapple; delicate, fresh, elegant, structured and balanced
Food Pairing Appetizers, seafood, fish, soft cheese, Asian food, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
Total Acidity 6.46 g/L
Grape Varieties 60% Albariño, with the remaining 40% comprising Caiño Blanco, Loureiro and Treixadura in unspecified proportions
Region Rias Baixas
Harvest Dates Harvest began September 16, 2021 at Silvosa, began one day later at Viñadeiro, and ended October 6, 2021
Pressing Method Pressed Under Nitrogen In An Inert Atmosphere After Cooling And Maceration
Malolactic Fermentation 50%
Production Details Hand-picked into small boxes after field selection and transported refrigerated; the entire crop underwent optical sorting. Clean must fermented at 15°C after racking. Varieties were processed separately until final blending, followed by maturation with periodically stirred fine lees. Volatile acidity was 0.19 g/L and dry extract was 20.3 g/L. Recommended serving range is 10–12°C.
Tasting Notes Clean greenish-yellow with golden hues; white flowers, jasmine, citrus, pear and melon; fresh, structured and balanced with a long varietal aftertaste
Food Pairing Appetizers, seafood, fish, soft cheese, Asian food, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
Total Acidity 6.5 g/L
Grape Varieties 58% Albariño, 15% Caiño, 15% Loureiro, 12% Treixadura
Region Rias Baixas
Harvest Dates Picking of Loureiro and Treixadura began September 9, 2019 in the O Rosal estates
Pressing Method Gently Pressed Under An Inert Atmosphere After Cooling And A 10-Hour Maceration
Production Details Grapes were transported refrigerated in 20 kg containers, sorted, destemmed, cooled to 10°C and macerated for 10 hours. Clean must fermented at 15°C, and each variety was handled separately through final blending. The wine remained on lees until bottling with periodic work to keep the lees suspended. Volatile acidity was 0.32 g/L and dry extract was 21 g/L.
Tasting Notes Bright greenish-yellow; pear, apple, melon and floral aromas; fresh, structured palate with a long, silky, fruit-laden finish
Food Pairing Appetizers, shellfish, salads, fish rice dishes, poultry and fresh cheese
Sources: www.riojalta.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
Total Acidity 6.4 g/L
Grape Varieties 62% Albariño, 17% Caiño, 11% Loureiro, 10% Treixadura
Region Rias Baixas
Harvest Dates Picking began September 19, 2018 at Finca Xan Grande in O Rosal
Pressing Method Gently Pressed Under An Inert Atmosphere After Cooling And A 10-Hour Maceration
Production Details Grapes were manually harvested into 20 kg containers, transported refrigerated, sorted and destemmed. Clean must fermented at 15°C; each variety was processed separately through final blending. The wine stayed on lees until bottling with periodic stirring. Volatile acidity was 0.36 g/L and dry extract was 23.5 g/L.
Tasting Notes Bright greenish-yellow; pear, apple, melon and floral aromas; fresh, structured palate with a long, silky, fruit-laden finish
Food Pairing Appetizers, seafood, salads, fish rice dishes, poultry and fresh cheese
Sources: www.riojalta.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.5%
Total Acidity 6.7 g/L
Grape Varieties 68% Albariño, 11% Caiño, 11% Treixadura, 10% Loureiro
Region Rias Baixas
Harvest Dates Picking began September 6, 2017 at Finca Xan Grande in O Rosal
Pressing Method Gently Pressed Under An Inert Atmosphere After Cooling And A 10-Hour Maceration
Production Details Manually harvested grapes were placed in 20 kg containers, moved refrigerated, sorted and destemmed. Grapes were cooled to 10°C and macerated for 10 hours; clean must fermented at 15°C. Each variety was processed separately through final blending, and the wine stayed on lees until bottling with periodic stirring. Dry extract was 23.3 g/L. Recommended serving range is 10–12°C.
Tasting Notes Bright yellow with green hues; orange zest, pineapple, grapefruit, custard apple, pear, apple, melon and floral notes; fresh, vibrant and structured with a long, silky finish
Food Pairing Appetizers, seafood, salads, fish rice dishes, poultry and fresh cheese
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2016 Technical Specifications
Alcohol 12.5%
Total Acidity 6.5 g/L
Grape Varieties 68% Albariño, 13% Caiño, 10% Treixadura, 9% Loureiro
Region Rias Baixas
Harvest Dates Manually harvested during the second half of September 2016
Pressing Method Gently Pressed At 10°C Under An Inert Atmosphere After A 10-Hour Maceration
Production Details Manually harvested grapes were transported refrigerated in 20 kg containers, sorted, destemmed and macerated for 10 hours. Clean must underwent temperature-controlled alcoholic fermentation. Varieties were handled separately until final blending, while lees were periodically stirred. Volatile acidity was 0.39 g/L as acetic acid and dry extract was 24 g/L. Recommended serving range is 10–12°C.
Tasting Notes Bright green-yellow with golden reflections; pineapple, grapefruit, passion fruit, apricot, apple, melon, orange blossom and acacia; structured, enveloping and balanced with a long finish
Food Pairing Appetizers, seafood, fish, salads, fish rice dishes, poultry and fresh cheese
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2015 Technical Specifications
Alcohol 12.5%
Total Acidity 6.6 g/L
Grape Varieties 82% Albariño and 18% combined Caiño Blanco, Loureiro and Treixadura; individual proportions of the latter three are not specified
Region Rias Baixas
Pressing Method Pressed At 10°C Under An Inert Atmosphere After Vineyard And Sorting-Table Selection
Production Details Manually picked grapes underwent vineyard selection, refrigerated transport in 20 kg boxes and a second sorting-table selection. Clean must fermented at controlled temperature; each variety was processed separately until final blending. Fine lees were periodically stirred for added complexity and density. Volatile acidity was 0.39 g/L as acetic acid and dry extract was 21 g/L. Recommended serving range is 10–12°C.
Tasting Notes Bright straw-yellow with green hues; jasmine, orange blossom, apple, ripe melon and citrus; fresh palate with integrated, balanced acidity
Food Pairing Appetizers, seafood, fish, salads, fish rice dishes, poultry and fresh cheese
Sources: www.riojalta.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1840164 | — | — | wine-searcher.com ↗ |