Pazo Señoráns 帕佐酒莊曾是十六世紀古老的加利⻄亞建築，爾後翻修成酒莊，不過現在依舊可以在建築內感受到當時人們的驕傲與光榮感。酒莊正式生產的第一個年份為 1989 年，不過葡萄園耕種的歷史可久遠了，帕佐酒莊可說是在地釀酒的先驅。酒莊由 Marisol Bueno 與 Javier Mareque 夫妻共同經營，目前也加入了四位孩子（Marisol, Vicky, Javier, Santiago）生力軍的幫忙。Pazo Señoráns 酒莊的名稱起源未知，僅知道是流傳已久的古房。
我們使用棚架式栽種方式 Albariño 品種，以保持良好的通風，葡萄園離海約 10 公里左右，土壤內含砂質花崗岩土壤（Xabre），擁有良好的排水能力，另外各種豐富地執型態（貧脊、酸質、鬆軟的砂質土壤等）提供葡萄新鮮、芬芳特色與獨特的性格。採收期通常為 9 月下半月，酒莊在細心照顧葡萄熟成下決定最適採收點，而這也是酒款品質決定的最重要因素之一。成串葡萄手工採收，整齊堆疊在小型盒子中，不擠壓、迅速運回酒莊進行釀酒程序：在不銹鋼槽中開始發酵。
Pazo Señoráns, now converted into a winery, is a magnificent example of those XVI century ancestral Galician houses built in the countryside with allthe charm and dignity of days gone by. The winery launched its first vintage in 1989.The Pazo and the winery owned originally by husband and wife MarisolBueno and Javier Mareque (and now in the hands of their four childrenMarisol, Vicky, Javier and Santiago) began producing wine in 1989, although the estate had already started growing wine-grapes. The origin of the name Pazo Señoráns is unknown: we do not know whether it was the place that gave the Pazo its name or whether the Pazo that gave its name to the place.
After rigorous work in the field and appropriate ripening controls, it is the winery itself that decides on the date for harvesting, which is usually during the second half of September. All the grape harvesting is done by hand; selecting bunches within the vineyard itself. Transportation to the winery is immediate, in small boxes of perforated plastic, so that the grape arrives whole and in an optimum condition for wine-making.
Later the grape juice is taken to stainless steel vats where the process of fermentation begins.
We work to create wines which faithfully reflect the land which gave them birth.