Pazo de Seoane Rosal

Once there, the optical sorting machine discarded the grapes that did not meet our stringent quality standards. Prior to fermentation at 15ºC, we cooled the must to 10ºC and pressed it in an inert atmosphere to avoid oxidation. Given the excellent balance of the musts, we decided not to carry out malolactic fermentation this year. Each variety is processed separately before the final blending prior to bottling. Until then, the wine rests with its fine lees, which are periodically stirred to keep them in suspension, thus adding complexity to the wine.

As in previous years, budbreak began early, in mid-March. The spring, drier and warmer than usual in the area, was followed by an extremely hot and dry summer. Given that the Atlantic influence was milder than in previous years, the good weather conditions meant that the vines continued to ripen until the end of the vineyard cycle in perfect sanitary conditions. In early September, after some much needed drizzle, the benign weather enabled us to round off a smooth and trouble-free harvest. After exhaustive ripening controls of the individual plots, each with its specific variations in terms of soil and aspect, we began harvesting our vineyards on 10 September. After an initial selection of the bunches in the plots, we hand-picked the grapes in small boxes and transported them in refrigerated vehicles to the winery.