Vinos del Paseante - La Duda
P77165
Vinos del Paseante La Duda, made with the Godello variety, is a wine of unmistakable personality and great typicity.
Perfect complement to dishes containing white meats, fish, seafood, rice, pasta, and salads.
View
Greenish yellow color with steely rim. Dense tear that denotes a structured wine.
Nose
Wine of great intensity. Ripe fruit aromas (grapefruit and melon), intermingled with stone fruit, highlighting the apple and pear. With marked vegetal notes and floral and citrus background that give it great freshness.
Palate
Powerful and fresh, it highlights the structure of the wine. Very good balance between volume, acidity and length, the latter contributed by the lees and barrel aging.
Varieties and Analysis
Yes
Contains sulfites13%
Alcohol volume (%)Godello
Variety/CoupageWhite wine
ProductNo
Suitable for vegansP77165
Elaboration - Vinification
The Godello grapes were harvested at 2 different times: the first parcel was harvested at a potential alcohol of 12.5% (to achieve citrus flavors and higher acidity), the second parcel was harvested at a slightly more mature 13.5% (riper and more tropical flavors) and was harvested during the night, which allowed it to arrive at the winery at 12.5% alcohol (to achieve citrus flavors and higher acidity).
The second parcel with slightly more ripeness at 13.5% (riper and more tropical flavors) was harvested overnight, allowing it to arrive at the winery at low temperatures to preserve the varietal aromas and avoid undesired oxidation. The must was immediately pressed and then naturally clarified at low temperatures for 24-48 hours. Once the must was clean, it was racked into a stainless steel tank with a cooling system for controlled fermentation at 16 - 18ºC. Once alcoholic fermentation was complete, the wines were kept in tanks to prevent oxidation until bottling. Approximately 15% of the wine was aged on the lees in new 500L French oak barrels and lightly toasted to give volume and complexity to the final wine.
Vineyard- Viticulture
The grapes come from organic vineyards where we do not use herbicides on the canopy or apply mechanical actions that remove the soil.
Yields are lower and plant treatments are less aggressive, although they require monitoring. Plant cover with native species that favor biological richness, the application of controlled deficit irrigation techniques, control of the moth by sexual confusion, GPS maturity control techniques, and the preparation of maturity maps are examples of organic treatment in vineyards.
