The vegetative cycle of the 2024 harvest was marked by weather changes. The campaign experienced considerable climatic instability, with a warm and humid winter and spring, followed by a humid June with normal temperatures. The harvest took place in a calm and orderly manner, highlighting the high quality of the grapes, thanks to a hot August that allowed for optimal ripening and good weather at the beginning of September.

Handpicked harvest with a strict fruit selection in the vineyard. Pazo de SanMauro is made using three types of vinification: maceration of 1/3 of thegrapes at low temperature , 1/3 whole bunch pressing and 1/3 direct pressing.Harvesting is carried out by hand, with an initial selection of the best grapes at the vineyard for our wines. We use three different methods for vinifying the grapes according to their ripeness and phenolic condition, to obtain maximum expressiveness and complexity:A third of the bunches are destemmed before being macerated at a cool temperature (11oC) to obtain a better extraction of the aromas and other components that give the wine its structure. Another third we vinify in whole bunches which provides freshness and identity to the wine, with more varietal flavours and a complex bouquet. The final third we vinify directly after destemming to preserve all the acidity of the grape, providing freshness on the palate.

* 100% Albariño.