Alberto Nanclares y Silvia Prieto
Pergola Dandelion Albarino 2025
Autres années :
2023| Dénomination | DO Rias Baixas |
|---|---|
| Titre alcoolique | 12.5% par volume |
| Zone | Galicia (Spain) |
| Cépages | 100% Albariño |
| Vieillissement | Weekly bâtonnage for 3 months and ageing on its own lees for 6 months until bottling |
| Autres années | 2023 |
- Origin and style: Still white Rías Baixas DO, 100% Albariño 2023, 12.5% vol
- Vineyards and soil: Vineyards in Cambados with 30-100 year old vines on granite and sandy soils
- Fermentation: Spontaneous fermentation with indigenous yeasts, whole grapes and gentle pressing
- Ageing: Six months on the lees with weekly bâtonnage during the first three months
- Taste and pairings: Iodised and mineral profile, fresh and savoury; ideal with fish and cheese
Description
What kind of wine is it
Pergola Dandelion Albariño by Alberto Nanclares y Silvia Prieto is a still Spanish white wine that expresses the authentic character of Galicia. Made from Albariño grapes in the Rías Baixas region, it displays an intense straw yellow colour. On the nose, it reveals clear iodised and mineral notes, combined with hints of coastal vegetation and fresh fruit. On the palate, it is dynamic, with a fresh, balsamic and saline sip. The solid taste balance, complemented by lively acidity and a measured residual sugar, makes it excellent for pairing with fish dishes, cheeses and white meats.
Where does it come from
The grapes come from Cambados, in the heart of Rías Baixas. The ancient vines, aged between thirty and over one hundred years, sink their roots into granitic and sandy soils that impart a clear saline imprint to the wine. The five hectares of vineyards benefit from various exposures that favour ideal ripening of the bunches. Vineyard management aims for perfect biological balance through minimal intervention, nourishing the land with compost made from grape pomace and seaweed. The low yields and careful selection of the bunches ensure a clear and essential territorial expression.
How is it produced
Processing begins immediately after harvesting to preserve the primary aromas. The whole, unstemmed grapes undergo gentle low-pressure pressing. Fermentation is spontaneous and temperature-controlled, carried out exclusively by indigenous yeasts without any static decanting. The wine is then aged for six months on fine lees, with weekly bâtonnage during the first quarter to gain more volume and structure. Bottling takes place without fining or cold tartaric stabilisation, preserving the energy and natural purity of the sip.
History and Curiosities
Originating from Galicia, in the DO Rías Baixas, Pergola Dandelion Albariño 2023 expresses the essence of granitic and sandy soils and ancient vineyards cultivated in perfect biological balance. The spontaneous fermentation with indigenous yeasts and the absence of fining enhance the authenticity of this vibrant Spanish white. The long ageing on the lees for six months, enriched by careful bâtonnage, gives the palate a fresh, savoury and balsamic sip, wrapped in seductive mineral, iodine and coastal shrub aromas.
Note de dégustation
Parfum
Couleur
Goût
Servir à :
10 - 12 °C
Longévité :
03 - 05 years
- Hectares: 5
| Nom | Alberto Nanclares Pergola Dandelion Albarino 2025 |
|---|---|
| Type | White still |
| Dénomination | Rias Baixas DO |
| Millésime | 2025 |
| Teneur en alcool | 12.5% par volume |
| Cépages | 100% Albariño |
| Pays | Spain |
| Région | Galicia |
| Fournisseur | Alberto Nanclares y Silvia Prieto |
| Histoire | History and Curiosities Originating from Galicia, in the DO Rías Baixas, Pergola Dandelion Albariño 2023 expresses the essence of granitic and sandy soils and ancient vineyards cultivated in perfect biological balance. The spontaneous fermentation with indigenous yeasts and the absence of fining enhance the authenticity of this vibrant Spanish white. The long ageing on the lees for six months, enriched by careful bâtonnage, gives the palate a fresh, savoury and balsamic sip, wrapped in seductive mineral, iodine and coastal shrub aromas. |
| Origine | Cambados (Pontevedra) |
| Composition du sol | Terreni granitici e sabbiosi |
| Technique de production | Fermentation with indigenous yeasts, weekly bâtonnage and ageing on the lees |
| Vinification | Hand-selected groupings in the vineyards. Rapid transport to the winery in 15 kg crates. The grapes were not destemmed before entering a pneumatic press for gentle low-pressure pressing. Fermented, without static settling, with their own yeasts at controlled temperature and without the use of any additives other than sulphur. |
| Vieillissement | Weekly bâtonnage for 3 months and ageing on its own lees for 6 months until bottling |
| Acidité totale | 7.1 gr/L |
| PH | 3.1 |
| Sucres résiduels | 13.7 gr/L |
| Allergènes | Contient des sulfites |