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Producer: Xosé Lois SebioGrape Varieties: Albariño 100%Optimum Drinking: Within 5 yearsWine Style: Intense aromatic whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: Spain
An intense and aromatic example of Spain’s iconic variety, Albariño. Aromas of citrus fruits combine with floral notes and mineral nuances. Deliciously refreshing and balanced with deep fruit flavours enveloped in an enticing mineral character. This is wonderfully sapid with a very long, fine and intense finish.
Winemaker Xosé Lois Sebio has produced this stunning eponymous collection of wines as a result of a personal quest: to find wines with unique personality from more risky processing zones and with a very marked identity. This original and quirky range is made from high quality grapes in areas which are often neglected or simply different; vineyards that are difficult to farm due to the high costs of conventional viticulture. Away from fashions and conventions, the sole intention is to respect and express the soil, variety and area; producing wines with soul and personality. The wines are vinified with minimal intervention and low sulphur. These are collectable wines for lovers of the authentic and different.
2015 was an almost perfect vintage. A cold winter, mild spring and a summer with abundant sunshine and little rainfall, resulted in grapes with optimum phenological maturity. The balance between the maturity and freshness found in the grapes was impeccable. The vines were harvested in perfect health.
The grapes for O Con come from a single vineyard ‘Sobre a Mina’ in the DO Rias Baixas in the northwest of Spain. The old, low yielding 70 year old Albariño vines are planted at a density of 1,000 to 2,000 vines per hectare and produce grapes with concentrated flavours. The vineyard is situated on a hillside at an altitude of between 50 to 100 metres above sea level, where it is influenced by cooling sea breezes from the Atlantic. The vineyard is cultivated in the traditional manner and the schistous soils imbue the wine with an intense character and mineral style. The grapes are manually harvested at optimum maturity.
Fermentation started in stainless steel tanks at very low temperatures. The fermenting must was then transferred to second and third fill barrels of 228 and 600 litres. A very slow fermentation took place at a low temperature in order to impart fruit flavours. The wine did not go through malolactic fermentation, retaining its naturally refreshing character. The wine was aged for 11 months in second and third fill barrels of 228 to 600 litres.
Seafood or delicate fish dishes.
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