Pazo de Rubianes, García de Caamaño
210,00 kr. inc. vat
In stock
Additional information
| Weight | 1,3 kg |
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| Dimensions | 7,5 × 7,5 × 30 cm |
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| Packaging | Cardboard Box |
| Bottles per case | 6 |
Experience some of the best value for money Albariño wines in the world from this legendary winery.
Pazo de Rubianes is a historic winery and estate located in the Galicia region in northwest Spain. Specifically, it's situated in the Rías Baixas DO (Denominación de Origen), a region well-known for producing high-quality white wines, particularly those made from the Albariño grape.
The history of Pazo de Rubianes dates back to the 15th century. The estate includes a magnificent manor house, or "pazo," which is a traditional type of Galician palace. Surrounded by vineyards and a remarkable botanical garden with hundreds of different camellia species, the estate is not just a place for wine production but also a spot of rich cultural and natural beauty.
Pazo de Rubianes is highly respected for its Albariño wines. Albariño is a white grape variety that thrives in the cool, coastal climate of Rías Baixas. The wines it produces are typically fresh, crisp, and aromatic, with high acidity and flavors that can include peach, apricot, melon, pineapple, and green apple, often with a distinct saline minerality due to the region's coastal influence.
The winemaking philosophy at Pazo de Rubianes combines respect for tradition with modern techniques. The winery practices careful viticulture, with a strong emphasis on maintaining the health and biodiversity of the vineyards.
In addition to producing wine, Pazo de Rubianes is also a popular destination for wine tourism. Visitors to the estate can tour the historic pazo, walk through the scenic gardens, and, of course, taste the wines.
About this wine:
Coming from the vineyards and trellises, the grapes are processed in the winery within a period of less than 3 hours after being harvested. After a cold maceration of the whole grape, we start with tear musts obtained with a light pressing. The fermentation takes place in stainless steel tanks with controlled temperature. Then it is grown on lees for a period of one year to finish with the cold stabilization and subsequent bottling.