2020 Technical Specifications
Grape Varieties 100% Palomino
Region Ribeira Sacra
Production Details The 2020 release received two weeks of skin maceration followed by 11 months of élevage on the lees.
Tasting Notes MCF Rare Wine release note: deeply colored yet linear, textured, nutty, savory and richly citric, with an herbaceous/savory core and briny finish.
Sources: www.mcf-rarewine.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 100% Palomino
Region Ribeira Sacra
Soil Sandy granite
Orientation Varied Exposures
Fermentation Vessels 1000 L chestnut foudre
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Organically farmed old-vine Palomino was hand-harvested, fermented in a 1000 L chestnut foudre with about two weeks of skin maceration, then raised on its lees in the same vessel for 11 months. It was not cold stabilized and received only minimal SO2 at bottling.
Sources: cellardoorwinesny.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties 100% Palomino
Classification VdT Val do Bibei
Region Ribeira Sacra
Soil Sandy granite
Orientation Varied Exposures
Harvest Dates Early September 2017
Fermentation Vessels 1000 L chestnut foudre
Indigenous Yeast Yes
Maceration 15 days
Bottling Date August 2018
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Practicing-organic Palomino from 80–120-year-old vines spanning 400–750 m; production was 177 cases. After a hot, dry summer, the wine remained on its lees for 11 months in the same 1000 L chestnut foudre, was not cold stabilized and received only minimal SO2 at bottling.
Food Pairing Raw, grilled or fried seafood, poultry and vegetables
2016 Technical Specifications
Grape Varieties 100% Palomino
Classification VdT Val do Bibei
Region Ribeira Sacra
Soil Granite with gneiss, Schist, Clay and slate
Orientation Varied Exposures
Harvest Dates 20 September–5 October 2016
Fermentation Vessels One new 1000 L chestnut barrel plus used 225 L and 500 L chestnut and French oak barrels
Pressing Method Destemmed And Pressed After Seven Days Of Skin Maceration
Indigenous Yeast Yes
Maceration 7 days
Oak Types French oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Practicing-organic Palomino from 80–120-year-old vines spanning 400–750 m; production was 330 cases. The wine remained on its lees for 11 months in the same chestnut and French-oak vessels, received tiny sulfur additions after fermentation and at bottling, and was not cold stabilized.
Food Pairing Fresh or fried seafood, poultry and vegetables
2015 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Palomino
Drinking Window Drink from January 2018 to 2026+
Classification VdT Val do Bibei
Region Ribeira Sacra
Soil Granite, Gneiss, Clay and slate
Orientation Varied Exposures
Harvest Dates Mid-September 2015
Fermentation Vessels Used 225 L and 500 L French oak barrels and one amphora
Pressing Method Destemmed And Pressed After Seven Days Of Skin Maceration
Indigenous Yeast Yes
Maceration 7 days
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Practicing-organic Palomino from 80–120-year-old vines spanning 400–700 m; production was 132 cases. The wine was raised on its lees in the fermentation vessels for 10 months, was not cold stabilized, and was bottled in June with minimal added SO2; the bottling year is not stated.
Tasting Notes Greg Sherwood MW, 14 January 2018: pale gold; pithy yellow citrus, yellow blossom, hazelnut, walnut, dried orange peel, saline baked apple and oxidative Manzanilla-like notes; vibrant acidity, baked pear and vermouth-spice finish.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1726192 | — | — | wine-searcher.com ↗ |