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Sebio Salvaxe 2015

Intense mineral notes with a touch of white peach, apple and a beautiful flinty and purity of flavour.
Aromatic
Special Price £29.95 Regular Price £33.25
More Information
Producer Xose Lois Sebio
Country Spain
Region Galicia
Wine Type White Wine
Body / Style Aromatic
Grape Blend 32% Other Varieties, 20% Lado, 15% Albariño, 15% Godello, 15% Treixadura, 3% Silveiriña
Bottle Size (ml) 750
% Abv 13
Vintage 2015
Extra Info Aromatic Spanish blend
Food Pairing Guide Pair with white fish or risotto
Terroir The vineyards sit at an altitude of 180 to 250 metres and the soils are a mix of clay and schist.
Sebio Salvaxe has intense ripe fruit aromas combine with floral, spicy and mineral notes. Beautifully balanced with a fresh yet textured palate and elegant fruit flavours on the long, persistent finish. Winemaker Xosé Lois Sebio has produced this stunning eponymous collection of wines as a result of a personal quest: to find wines with unique personality from more risky processing zones and with a very marked identity. This original and quirky range is made from high quality grapes in areas which are often neglected or simply different; vineyards that are difficult to farm due to the high costs of conventional viticulture. Away from fashions and conventions, the sole intention is to respect and express the soil, variety and area; producing wines with soul and personality. The wines are vinified with minimal intervention and low sulphur. These are collectable wines for lovers of the authentic and different.
The vineyards are situated in the village of Gomariz, in the heart of the Ribeiro DO in North Western Spain. Consisting of several indigenous varieties to Galicia including Lado and Treixadura, the vines vary in age from 60 to 90 years and are planted at a density of 4,000 to 7,000 vines per hectare. These old vines are low yielding, with deep root systems that impart complex flavours. Salvaxe is a wine which is made with minimal intervention in the vineyard and the cellar. Fermentation started in stainless steel tanks at very low temperatures, with part of the fermentation taking place on the skins. The fermenting must was transferred to barrels of 500 litres to continue a slow fermentation at low temperatures. The wine did not go through malolactic fermentation maintaining its crisp character. Minimum sulphur was used and the wine was gently filtered. The wine spent 10 months in partly new 500 litre barrels.
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