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。PazoSeñoráns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。採收期通常為九月下半月，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。
我們努力釀酒、呈現在地風土，希望能將在地的風格真實的反映出來。
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.
酒莊 | TerrasGauda ⾼達⼤地酒莊
酸度 | 6.4 g/l
PH值 | 3.2
殘糖 | < 2 g/l
葡萄園名稱 | Vineyards Pontevedra
土壤 | 貧脊偏酸的砂質土壤
釀造手法/特色
棚架式葡萄園，手工採收，年產 1 萬瓶，50歲老藤。每公頃葡萄僅有5000公斤收成，酒精發酵後與酵母浸泡30個月。
品酒小記
鮮明的礦石海洋香氣，酒體壯闊、層次豐富。
Name : ALBARIÑO PAZO SEÑORANS
Years : 2019
Variety : Albariño
Denomination of Origen : D. O. Rías Baixas
Color : Palid straw yellow with greenish glints
Acidity : 6.4 g/l
PH : 3.2
Residual Sugar : < 2 g/l
Alcohol by Volume : 13.5%
Capacity : 500ml
Winemaking/Features :
Elaboration in stainless steel vats min. 5 months on lees.
Alcoholic fermentation controlled at 16º.
Tasting Notes :
Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.
酒莊 | TerrasGauda ⾼達⼤地酒莊
酸度 | 6.4 g/l
PH值 | 3.2
殘糖 | < 2 g/l
葡萄園名稱 | Vineyards Pontevedra
土壤 | 貧脊偏酸的砂質土壤
釀造手法/特色
棚架式葡萄園，手工採收，年產 1 萬瓶，50歲老藤。每公頃葡萄僅有5000公斤收成，酒精發酵後與酵母浸泡30個月。
品酒小記
鮮明的礦石海洋香氣，酒體壯闊、層次豐富。
Name : ALBARIÑO PAZO SEÑORANS
Years : 2019
Variety : Albariño
Denomination of Origen : D. O. Rías Baixas
Color : Palid straw yellow with greenish glints
Acidity : 6.4 g/l
PH : 3.2
Residual Sugar : < 2 g/l
Alcohol by Volume : 13.5%
Capacity : 750ml
Location : Vineyards Pontevedra
Soil : poor, acidic and loose sandy soils
Winemaking/Features :
Elaboration in stainless steel vats min. 5 months on lees.
Alcoholic fermentation controlled at 16º.
Tasting Notes :
Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.
