Producer Profile

It’s hard to believe Pazo de Señorans have been making wine for a mere 28 years given that they are now considered one of the finest producers in Spain. Anna, the winemaker, is fastidious in her approach, which could not be more pared back or simple. Having worked with the same growers over many years, there are no secrets to the success, it is all about the quality of the fruit. Ensuring that pristine grapes are achieved is key in this warm, humid climate. Such is the pervasive nature of the humid, briny air that the raised pergolas for training the grapes to ensure air movement are hewn from solid granite! Pressing is followed by a natural fermentation in stainless steel which helps to retain the exuberant fruit character, while the following ageing on lees helps develop texture and spice on the resulting wines.

Viticulture

Trained on a Pergola system. Manual picking in small 14kgplastic cases. Fruit comes from their own 29 ha of vineyard and around 160 Growers and 500 specially selected micro parcels, each being inspected rigorously and samples regularly taken from each parcel. The use of so many growers adds the complexity to the wine that Pazo Señorans are known for.

Winemaking

Alcoholic fermentation is carried out in stainless steel tanks at 18°C and matured for 4 months on the lees.

Oak Treatment

No oak treatment.

Tasting Note

Aromas of nectarine, fresh figs, orange zest and white flowers. Dry, citrus flavours and a mineral-driven finish, which expands and deepens on the tail end. Offering a satisfying balance of power and finesse

Food Matching

Sea Food, Sushi, Mushrooms