Although Pazo Barrantes has been the ancestral home to the Creixell family (owners of renowned Riojan labels Marques de Murrieta and Castillo Ygay) since the 15th century and where Albariño has been grown and made for generations, it was not until 1982, when the vineyards were re-planted and 1991, when the winery was built, that it became a commercial winery.
Located in the Salnés valley, the winery boasts 12 hectares that surround the 16th century Galician Palace. All the vines are trained high on supporting wires in the “Parral” trellis system, as is the local tradition, to guard against mildew and rot, and to assist ripening. The soil is sandy, acidic and shallow. Production is around 200,000 bottles per year.
After hand picking, the grapes are carefully de-stemmed and then gently pressed. The grape must (no skins) is fermented in temperature controlled, stainless steel tanks for 30 days. The juice is left in contact with its lees for four months in the pursuit of texture and density. It is then aged in tank for at least five months and bottled three months before release.
Spring got off to a fast start, thanks to a wet winter and warm temperatures come March, triggering an early bud break. Summer was cool and wet in much of the country. Grapegrowers had to work hard during June and July to prevent mildew from running rampant. And they had to be patient, waiting for a warm, sunny autumn to ripen their fruit. Good quality in the end, with selection in the vineyard being key. Slight increase in volume on 2013. Manual harvest in 20 Kg cases from September 26th to October 4th.
Very pale with green-gold lights. The aroma is scented with wild flowers, white fruits and a touch of spice. A textured palate with plenty of palate weight followed by a fine stony finish.
All kinds of seafood and crustacea, white fish, soft cheeses and rice dishes, amongst others.
Serve at 12º-14º C
Rias Baixas, Spain