With the Rafael Palacios Louro do Bolo Valdeorras comes a first-class white wine in the swirled glass. In this it reveals a wonderfully dense, pale yellow color. Swiveling the wine glass, this white wine reveals a high viscosity, which is evident in clear church windows at the edge of the glass. The nose of this white wine from Galicia captivates with notes of lime, cherry blossom, pomelo and orange blossom. If we trace the aromatics further, bitter chocolate, forest floor and gingerbread spice come in, enhanced by the oak influence.
On the palate, Rafael Palacios' Louro do Bolo Valdeorras opens delightfully dry, grippy and aromatic. Pressurized and complex, this dense white wine presents itself on the palate. In the finish, this youthful white wine from the wine-growing region of Galicia finally thrills with beautiful length. There are again hints of orange blossom and kumquat.
Vinification of the Louro do Bolo Valdeorras by Rafael Palacios
The basis for the first-class and wonderfully powerful cuvée Louro do Bolo Valdeorras by Rafael Palacios are Godello and Trajadura grapes. Clearly, the Louro do Bolo Valdeorras is also determined by climate and viticultural style Valdeorras DO. This Spaniard can literally be described as an Old World wine that presents itself in an extraordinarily youthful manner. The fact that the Godello and Trajadura grapes thrive under the influence of a warm climate also has an influence on the ripeness of the grapes that cannot be denied. This manifests itself, among other things, in particularly well ripened grapes and rather high alcohol content in the wine. When they are perfectly ripe, the grapes for Louro do Bolo Valdeorras are harvested exclusively by hand without the help of coarse and less selective full harvesters. After the hand harvest, the grapes arrive quickly at the winery. Here they are selected and carefully crushed. Then fermentation takes place in large wood at controlled temperatures. Fermentation is followed by aging for 4 months in French oak barrels.
Food recommendation for the Louro do Bolo Valdeorras by Rafael Palacios
This Spanish wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompanying wine to fruity endive salad, roasted trout with ginger pear or coconut-lime fish curry.
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