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Drawn from the granite terraces of the Pazo de Barreiro within spitting distance of the Atlantic Ocean, this a wonderfully taut and mineral style of Albariño with mouth-watering acidity wrapped around a dense core of fleshy fruit. The winemaking for both Pentecostés wines is effectively the same. The grapes are hand-harvested and stored overnight at 10 degrees, and slow fermentations take place at cellar temperature in stainless-steel tanks, with a small portion of the harvest fermented in French oak. The wines are then raised on lees, undisturbed, for six months.
Look forward to mouth-watering, chiselled texture, flavours of pulpy orchard fruit, citrus pith and sea spray all cusped by pithy drive and zappy energy. Oceanic Riesling, perhaps. This heart-starting Albariño will age and build complexity as it goes, but it’s the kind of wine that will instantly wow alongside any seafood.