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Martin Codax "Gallaecia" Botrytis Affected Albarino

MCGallaegabotrytis.jpg
MCGallaegabotrytis.jpg

Martin Codax "Gallaecia" Botrytis Affected Albarino

72.00

“Gallaecia” was the name the Romans used to call our

province in the Northern side of Spain which was inhabi-

ted by Celtic tribes. Today this land is known as Galicia.

WINEMAKING PROCESS

e weather conditions during 2011 were extremely good

concerning the process of ripening of the Albariño grape

allowing them to improve their quality as they started to

dry. Small Southern plots were chosen for this due to their

better ventilation.

e grapes under these conditions were picked 20-25 days

aer the harvest took place. 70% to 80% of the grapes had

the required characteristics. ey were only coming from

two plots (5 hectares and 2 hectares). e distance between

them was a 4 km.

e clusters of grapes that were too dry (without any juice)

were removed and macerated for 18 hours at 10 degrees

Celsius.

Once they were pressed, the must started fermenting with

their own autochthonous yeast at a temperature of 17

degrees Celsius, during 20 days. Before being totally

fermented, they were taken out from that vat and transfe-

rred to another where they remained for three months.

e grapes yielded only 37%.

TASTING NOTES

APPEARANCE

It has a golden yellow colour with lemon hints,

bright.

SMELL

Intense perfume of raisins, dry fruit, hints of honey

and bitter orange marmalade together with a subtle

aroma typical of botrytis; although the main charac-

teristics of the variety can be sensed.

PALATE

In the mouth, it is very lively and it has a touch of

sweetness that comes from the maceration giving the

impression that the wine is not as dry as it is. It has a

long, lingering and very pleasant aertaste making

"Gallaecia", beyond doubt, a very special wine.

TYPE OF WINE: Young white wine

GRAPE VARIETY: 100% Albariño

D.O.: Rías Baixas

FERMENTATION: Stainless steel vats

AGEING: No

GASTRONOMY: Seafood, shellsh, poultry, rice,

mild cheese.

SERVE AT: 10 - 12o

PRODUCTION: 6.844 bottles

ALCOHOL CONTENT: 13 %vol

TOTAL ACIDITY: 5,9 g/l tartaric ac.

VOLATILE ACIDITY: 0.3g/l acetic ac.

RESIDUAL SUGAR: 4,5 g/l

Quantity:
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