Description
100% Albariño wine, is the expression of a vineyard of incomparable beauty rooted in the history of a country house that dates back to the 16th century.
Harvested by hand and selection in the vineyard of the clusters. Grapes made one part by maceration at low temperature, another part with whole bunch and a third part with direct pressing.
Alcoholic fermentation in stainless steel tanks at controlled temperatures for 10-15 days looking for the varietal expression of own vineyard.
Legend has it that in this magical land of Homes Peixe and Feiticeiras, crossed by the River Miño, are the best Albariños. Located in Rías Baixas, in the chosen subdenomination of Condado de Tea, is this historic manor house that presides over the 30-hectare estate and gives its name to the winery.
El Pazo de San Mauro, originally owned of the noble Spanish-Portuguese family Pereira de Castro, descendants of King Sancho I of Portugal, it was built in 1591 and the cultivation of the vineyard was always linked to its history, being one of the oldest wineries in Europe.
With an average age of 35 years, the vineyards of the Pazo de San Mauro are spread out on the estate on pebble terraces that descend to the banks of the Miño River, creating a natural amphitheater and enveloping it with magic and mystery of their legends. Especially characteristic is the granitic subsoil of the estate, geologically ancient, which gives the wines their complex and mineral character.
The County of Tea has an exceptional microclimate of Atlantic influence, characterized by mild temperatures and abundant rains, in addition to having the optimal hours of sunshine for the grapes from the Pazo de San Mauro vineyards to reach full maturity.
The harvest is done by hand, by plots, making the first selection in the vineyard itself. Each plot is vinified separately for greater control of the quality of our wines. The grapes are placed in 12-kilo boxes and enter the refrigeration area within minutes of being harvested. The cold provided to the clusters has recognized positive effects on the quality of the wine.
Once the grapes enter, depending on their maturity and phenolic state, they are vinified in three different ways:
Approximately a third of the clusters undergo cold pre-fermentation maceration to achieve greater extraction of aromas and other compounds that give structure to the wine. Another third of the clusters are pressed whole without destemming, "in the old way", which gives the wine freshness and identity, with more varietal flavors and a more complex nose.
The last third is destemmed and pressed directly without maceration, in this way all the acidity of the grape is preserved, giving the wine freshness in the mouth. Once bottled, it is aged for 6 months in the bottle before going on the market, thus achieving greater complexity.
100% Albariño wine, is the expression of a vineyard of incomparable beauty rooted in the history of a country house that dates back to the 16th century.
Harvested by hand and selection in the vineyard of the clusters. Grapes made one part by maceration at low temperature, another part with whole bunch and a third part with direct pressing.
Alcoholic fermentation in stainless steel tanks at controlled temperatures for 10-15 days looking for the varietal expression of own vineyard.
Legend has it that in this magical land of Homes Peixe and Feiticeiras, crossed by the River Miño, are the best Albariños. Located in Rías Baixas, in the chosen subdenomination of Condado de Tea, is this historic manor house that presides over the 30-hectare estate and gives its name to the winery.
El Pazo de San Mauro, originally owned of the noble Spanish-Portuguese family Pereira de Castro, descendants of King Sancho I of Portugal, it was built in 1591 and the cultivation of the vineyard was always linked to its history, being one of the oldest wineries in Europe.
With an average age of 35 years, the vineyards of the Pazo de San Mauro are spread out on the estate on pebble terraces that descend to the banks of the Miño River, creating a natural amphitheater and enveloping it with magic and mystery of their legends. Especially characteristic is the granitic subsoil of the estate, geologically ancient, which gives the wines their complex and mineral character.
The County of Tea has an exceptional microclimate of Atlantic influence, characterized by mild temperatures and abundant rains, in addition to having the optimal hours of sunshine for the grapes from the Pazo de San Mauro vineyards to reach full maturity.
The harvest is done by hand, by plots, making the first selection in the vineyard itself. Each plot is vinified separately for greater control of the quality of our wines. The grapes are placed in 12-kilo boxes and enter the refrigeration area within minutes of being harvested. The cold provided to the clusters has recognized positive effects on the quality of the wine.
Once the grapes enter, depending on their maturity and phenolic state, they are vinified in three different ways:
Approximately a third of the clusters undergo cold pre-fermentation maceration to achieve greater extraction of aromas and other compounds that give structure to the wine. Another third of the clusters are pressed whole without destemming, "in the old way", which gives the wine freshness and identity, with more varietal flavors and a more complex nose.
The last third is destemmed and pressed directly without maceration, in this way all the acidity of the grape is preserved, giving the wine freshness in the mouth. Once bottled, it is aged for 6 months in the bottle before going on the market, thus achieving greater complexity.
Pazo San Mauro
Technical Sheet
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