The Albariño Tras Los Muros Pazo Señorans underwent a fermentation in oak, with no skin contact then aged on its lees for six months in French oak using different barrel volumes, producers and ageing time of the barrels. Lees stirring is practiced during this time. For the 2017 vintage a six months additional period of ageing has been done in stainless-steel. As with all their wines, minimal intervention has been practiced. Static clarification of the must, wine fining with clay, static stabilization by cooling the wine and filtering pre bottling are the only interventions made to the wine.
The wine has been elaborated by Berta Garcia, a spanish winemaker. Berta married Javier Mareque, one of Marisol Bueno’s sons in 2008. She was working as an engineer in Barcelona at that time and by becoming part of the family, she discovered her passion for wine. She studied oenology in Tarragona University and after working in wineries like Chateau Haut-Brion in Bordeaux and Maison Louis Latour in Burgundy she creturned and started producing Tras los Muros for Pazo Señorans in 2017.
It’s hard to believe Pazo Señorans have been making wine for a mere 28 years given that they are now considered one of the finest producers in Spain. Anna, the winemaker, is fastidious in her approach, which could not be more pared back or simple. Having worked with the same growers over many years, there are no secrets to the success, it is all about the quality of the fruit. Ensuring that pristine grapes are achieved is key in this warm, humid climate. Such is the pervasive nature of the humid, briny air that the raised pergolas for training the grapes to ensure air movement are hewn from solid granite! Pressing is followed by a natural fermentation in stainless steel which helps to retain the exuberant fruit character, while the following ageing on lees helps develop texture and spice on the resulting wines.The important thing about Señorans, it has the ability to age and is probably at its best 18-36 months after harvest.