Yenda Albariño Fermented in Barrel 2017
Good aromatic intensity where fruit and wood are well combined
Viticulture and Vinification:
Manual selection of the clusters in the vineyard. Transfer to the cellar in boxes of 15 kg.
Cold pre-maceration and pressing of the destemmed bunch in a pneumatic press at low pressure. Static cold settling for 36 hours.
Alcoholic fermentation in 500 l French oak barrels for 2nd use, without adding any type of product. Aging on its lees. Without tartaric stabilization, unclarified, unfiltered and sulphurous in moderate doses..
Sight: Straw yellow with soft golden tones.
Nose: Clean and intense. Good aromatic intensity where fruit and wood are well combined. So we have creamy pastry shades, coconut, vanilla, along with fruit, peach, reineta apple and citrus notes.
Palate: Creamy, balanced and tasty on the palate, where we notice the tannins of the wood rounded again by a high quality fruit. Fresh and creamy finish.
Baked fish and seafood, rice, pasta, varnes and cheeses (fresh or medium-aged cheeses)