# Pazo Señorans Albariño Colección (2022)

- **Producer:** Pazo de Señorans
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €26
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 9–11 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, blossom, fennel, biscuit, bread, butter, cream, honey, dried apricot, almond

## About this wine

Pazo de Señorans is widely regarded as one of the benchmark estates in Rías Baixas, located in the cool, maritime-influenced Valle del Salnés. Established in 1989 by Marisol Bueno and Javier Mareque, the estate is housed in a magnificent 14th-century ancestral home. The Colección bottling is a special release designed to showcase the incredible aging potential of the Albariño grape. Unlike standard young Albariños, this wine undergoes extended maturation in the cellar before release, imparting a creamy texture, profound depth, and structural complexity while preserving the grape's signature vibrant acidity.

## Interesting facts

- Pazo de Señorans is housed in a stunning 14th-century manor house that represents classic Galician architecture.
- The Colección is aged on its fine lees for up to 30 months, far longer than standard Rías Baixas Albariños.
- The vines are trained on traditional granite pergolas to maximize airflow and prevent rot in the humid climate.

## Food pairing

The high acidity and saline minerality of this aged Albariño cut through rich, fatty seafood like turbot or scallops, while its creamy, lees-aged texture matches the weight of butter-based sauces and rice dishes.

## Wine making process

The grapes are hand-harvested from old, pergola-trained vines in the Salnés Valley and gently pressed. Fermentation takes place in temperature-controlled stainless steel tanks. Following fermentation, the wine undergoes extended aging on its fine lees for approximately 30 months with regular battonage to build texture and complexity. Crucially, the wine does not undergo malolactic fermentation, preserving its naturally high, crisp acidity. After bottling, it is aged further in the cellars before commercial release.