Description
The acacia wood, regarding the oak is much less tannic, especially ellagitannins, bitter and astringent, presenting concentrations of flavonoids slightly higher, that coupled with a higher permeability, communicate to wine a golden color, something more intense. The aromas which gives the wine are very different to the coconut, vanilla and spices typical of oak wood, communicating perfumes much more subtle, reminiscent of oriental woods, as sandalwood and frankincense, among others.
In the mouth the wines are more armed, with a greater volume and body, for the abundant assignment of polysaccharides which contains this wood, well, let's not forget that this species is extracted the gum Arabic, also used in oenology as a stabilizer of colloid and as an additive to raise the sensation of volume in the mouth. Your level of roasting should not be very high, to preserve the unique aromatic features offered by this wood, and also to avoid the deformation aromatic that produces the wood very toast, with notes of smoke and charcoal that may be masking the varietal aromas from the grape.
CATA:
Phase visual:Golden yellow Color with greenish tones.
Phase olfactory:Intense and complex aromas of stone fruits (peach) and citrus (grapefruit), with nuances of vegetables (fennel) and nuts (almond), all of them harmonized with the aromas from the wood of acacia (oriental woods: sandalwood and incense).
Palate: Taste is powerful and fresh, of great length and persistence aroma of great intensity and complexity.
Type: Aged White Wine
Producer: Bodegas A Tapada
Appellation:O.D. Valdeorras
Grapes: Godello 100%
Recommended: White meat, cheeses, fish and all kinds of seafood.
Graduation: 13,5º % Flight.
Optimum serving temperature: 6 to 8 ºC
Excellent evolution of the wine in the bottle, to tones of higher complexity, where, in addition to arise aromas of kerosene, honey, bark of bitter orange and dried fruits, with a mouth that is fresh and full of aromatic sensations.
Composition varietal: 100% Godello
Alcoholic strength (% Vol.):13,5 %
Acidez total (g/l TH2): 5,3
Volatile acidity (g/l): 0,4
Reducing sugars (gr/l): 1,2
Total sulfur (mg/l):130
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