Appearance: Intense and bright yellow.
Bouquet: Notes of fine bakery and pastry at the same time as floral. Subtle notes of fresh hay wrapped in candied apples, walnuts and fresh bread.
Palate: Well harmonized acidity with good volume. Unctuous, fresh, long and velvety. Pleasant and complex aftertaste.
The Adega Alan de Val was founded in 1993 by the Sánchez Rodríguez brothers but in reality it has a much longer history. The history of Alan de Val dates back to the 1920s. It was in that decade of the 1920s, when their grandfather José Sánchez Núñez bought the current cave of Alan de Val, in the area of Las Pinguelas (A Rúa). He married Elisa Fernández Díaz and somehow and without knowing it, he became the founder of the current Alan saga. Since that was where the family’s journey as producers began. In 1954, the grandfather built a house on Rúa de Valdeorras, in the San Roque neighborhood, a house with a corral, stables and sheds, and of course, with a cellar. The Sánchez Rodríguez brothers were born in this house; Joaquín, Manuel and José Luis. So the world of wine has been part of their life since they were born. In a family that has always been dedicated to viticulture, grafting, and wine. His father Manolo made and sold wine until the 1960s when the cooperative arrived. At the same time, there is another activity of as much or more importance in his family than winemaking, the nurseries. It must be remembered that Valdeorras has supplied the Ribeiro, above all, and throughout Galicia a large number of grafts for replanting and for new plantations of autochthonous varieties, as the Garnacha tintorera, a grape variety that they have adopted and adapted to their own vineyards. It is in 1993 when the three brothers made the decision and took the step. The Alan de Val winery is founded, under the Valdeorras Denomination of Origin, with a fundamental premise, to work exclusively with its own vineyards. A premise that of course continues nowadays. In the beginning, they only made a few bottles in the small family winery, in a very traditional way, without mechanization or great machinery and focused on the varietals par excellence of the area, Godello and Mencía, wines that today are still a part fundamental of the winery and with which they have obtained numerous recognitions. At present, and since 2006, they have moved to the new winery, located in the Pedrazais place, surrounded by vineyards and with imposing views of the A Rùa de Valdeorras valley. Currently they have all the technologies and advances of recent years, stainless steel tanks, cold equipment, crusher, labeller. A barrel room with different sizes and different origins. And of course the lounge and terrace of Alan de Val, where visitors can enjoy the wines and the impressive views and also to chat with them. And with the new winery, they launched into new adventures and new opportunities, where artisanal knowledge and the desire for innovation emerge and give rise to different, well-cared wines, and the introduction of other varietals (Brancellao, Sousón, Caíño). Currently they have a production of about 80,000 bottles and make 8 different wines. They have also incorporated typical Galician liquors. Never abandoning their two wines Alan de Val Godello and Alan de Val Mencía that have accompanied them from the first bottling and are the most representative wines of the D.O. Valdeorras and that have been valued with different awards throughout their career, especially in the Valdeorras wine fairs, which Alan de Val has attended all its editions, since it seems very important for them to be part and built up relationships with all the wine industry and people around their region and their Designation of Origin. Pedrazais Godello is made with selected grapes from the Pedrazáis estate, harvested manually in boxes of 14 kg. Fermented at only 12ºC for about 30 days and aged on fine lees for 3 months in which the wine is carefully rocked to give it that finesse and so characteristic strength. Pedrazais Godello is a wine with well harmonized acidity and with good volume. Unctuous, fresh, long and velvety. Pleasant and complex aftertaste.
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