The alphabet of Pazo Baión: our world in 24 words

In the alphabet of Pazo Baión, references to the world of wine could not be missing

There is a universe as diverse as fascinating within this project. A complex world, rich in nuances. The alphabet of Pazo Baión is an exercise of synthesis to approach it

There are many paths within Pazo Baión. The complexity of the project, its journey over five centuries, has created its own universe full of terms, processes, techniques, and shared values. That is why we wanted to do this unique exercise: the alphabet of Pazo Baión.

A sort of synthesis in 24 letters to know our world in depth. Because they are not just words, but the paths that move us. Our essence.

Let’s get to the point with the alphabet of Pazo Baión.

ALBARIÑO

It is our raw material, our raison d’être. The grape variety with which we elaborate our three albariños de pago: Pazo Baión, Gran a Gran and Vides de Fontán.

A small grape but with an intense flavor and full of nuances. The white jewel of Spanish and international wines that we cultivate with care and dedication to produce three unique albariños.

BATONAGE

You may have heard this term on more than one occasion. Or maybe not. At Pazo Baión we use it almost daily.

It is a French technique that consists of stirring the wine to put the lees or dead yeasts in suspension. In this way, oxygenation is stimulated. And the fruity aromas remain more stable.

A little secret that brings silkiness, volume, and harmony to each of our albariños.

CONDES DE ALBAREI

We could not elaborate on the alphabet of Pazo Baión without including one of the benchmarks of the Rías Baixas DO. Condes de Albarei has been the driving force behind our project since 2008 when it took the reins of the property and promoted a rehabilitation that has won numerous awards.

Condes de Albarei is the depositary of a way of viticulture that has broken frontiers. The care of the vineyards and the commitment to quality winemaking have distinguished the winery since it came into the world in 1988. Pazo Baión also shares and promotes these values today.

DENOMINATION

In our case, Rías Baixas. Much more than a seal of quality and the guarantee that all the albariños of the Designation of Origin are made with the raw material and processes established within a specific geographical framework.

The Rías Baixas DO is today a benchmark of quality. Of know-how. Of care and respect for the art of viticulture to create one of the best white wines in the world. The export figures and the consolidation in so many markets in the five continents are unequivocal proof of this.

ENOLOGY

Enology is our art. The art of producing a wine of the highest quality while respecting all stages of the process. From storage and conservation to bottling and marketing.

The winemaking team at Pazo Baión is a benchmark. A valuable source of talent that has achieved a degree of knowledge of the property, of each vineyard, which will be transferred later to the elaboration of our single-state albariños.

FERMENTATION

How does the must become wine? Fermentation gives us the answer.

The truth is that from the harvest to the final bottling, several types of fermentation take place. The objective is always the same: to transform part of the sugars in the must into alcohol.

To this end, the first phase of the process is alcoholic fermentation, which seeks to obtain ethanol from the must. Each type of wine responds to a different transformation. Our Albariño is achieved through alcoholic fermentation at a slightly rising temperature, which gives it body, smoothness, and flavor.

The alphabet of Pazo Baión is a journey through its history

GRAN A GRAN

The seventh word in alphabet of Pazo Baión could not be other than Gran a Gran: “That miracle”, in the words of the oenologist José Hidalgo. Our Albariño is the fruit of noble rottenness.

As its name evokes, this wine is the result of a delicate harvesting process. Grain by grain. Pure winemaking craftsmanship.

In 2015, the enology team of Pazo Baión discovered that one of the pazo’s plots harbored the presence of botrytis cinerea. The noble fungus that is behind the exquisite, award-winning raisined wines.

The noble rot process concentrates the must and readjusts the grape’s metabolism. As a result, the wine acquires a whole new range of flavors, much greater complexity, and remarkable longevity. This is indeed the case with our beloved Gran a Gran.

HISTORY

Marcus Garvey said that «a people that does not know its history is like a tree without roots». Fortunately, the roots of Pazo Baión go beyond borders.

Five centuries of history make it an emblem of viticulture in northern Spain. The first bibliographical references to the pazo date back to the 15th century, when it belonged to the lords of Sarmiento. Since then, its ownership has passed through all kinds of personalities, going through the history of Galicia from beginning to end.

Since 2008, Pazo Baión has experienced its greatest splendor and has become a reference point in fields as diverse as viticulture, wine tourism, and architecture.

INTENSITY

When we talk about intensity in the world of wine, we often relate it to the strength or power of its flavor. But this is not always the case. Intensity can also refer to its color and degree of opacity. And yes, this can also be appreciated in white wines.

At Pazo Baión we make Albariños de pago with different nuances and intensities. Authentic exercises in personality to seduce lovers of our world with proposals as different as they are fascinating.

YOUTH

Youth, divine treasure. The saying goes. In the world of wine, time is almost always a virtue.

The young wine is one that, as a general rule, has not undergone an aging process. Therefore, after an average period of between 2 and 4 months from the time the grapes are harvested, it is ready for consumption.

At Pazo Baión we decided some time ago to go for wines with more structure. These are wines that somehow escape from this concept by relying on more or less extended aging periods.

KILOS

How many kilos of grapes have we harvested throughout our history? Grape by grape, gram by gram, pile by pile. The truth is that the grape harvest is one of our favorite processes. A real celebration.

Intense days in which we carefully select the main ingredient of our albariños to obtain a product of unbeatable quality. At Pazo Baión we have it clear: every grape counts.

LÍAS

The mothers of wine. An indispensable term in our alphabet of Pazo Baión. Lees are mainly yeasts that are produced during fermentation. When they die, they accumulate and decompose at the bottom of the tank.

The elaborations with lees make the winemaking process more sophisticated due to the time and resources required. But the result is more than worth it. This technique gives the wine a delicate aroma and greater density.

With aging on lees, we achieve greater complexity in the albariños of Pazo Baión. Our wines gain in unctuousness and structure.

RAIN

It is, perhaps, one of the secrets of our property. In the heart of the Rías Baixas, the 30 hectares of Pazo Baión estate are nourished by its own microclimate. The humidity and rainfall provide a degree of richness to our vineyards that, in the end, is transferred to the winery’s elaborations.

Our viticulture team also works throughout the year to care for the vineyards. To avoid the appearance of diseases and to compose that spectacular green mantle that identifies Pazo Baión.

MACERATION

Technically, maceration is the process of extracting color and aromas. It is the moment when the must and the solid parts are placed in contact in the same tank. The most commonly used tanks are made of stainless steel or wood.

During the maceration process, the must remain in contact with all parts of the grape. In this way, and thanks to the time and conditions, our albariño obtains its particular color and aroma.

NOSE

It is a powerful instrument for the good taster. That is why we have included it in the alphabet of Pazo Baión. Sweet, fruity, lactic, acidic, floral…The wide variety of aromas that provide information in the nose enriches the journey that orbits around the world of wine.

But… What do our wines smell like?

In Gran a Gran, floral aromas and hints of honey predominate. Also of candied fruits and apricot jam. Pazo Baión stands out for its intense varietal perfume, with aromas of flowers such as orange blossom, citrus, and white fruit. And Vides de Fontán also stands out for its toasted and spicy notes. An indispensable spectacle for the nose.

OXIDATION

When oxygen dissolves in the wine, it activates reactions with other substances present, such as iron and copper. This is when what is known as oxidation takes place.

The wine changes color and loses aromatic intensity. Although slow oxidation can be beneficial during aging, one of the main objectives of winemakers is to avoid it in order to extend the life of the wine.

PAZO BAIÓN

And what would our alphabet of Pazo Baión be without talking about out flagship. An emblem. A symbol. A world full of worlds. An obligatory stop to soak up the magic that surrounds the winemaking tradition.

Every corner of the pazo holds hundreds of stories: to discover, to get to know, and, of course, to tell. A marvel for the senses that you must visit at least once in your life.

QUIETNESS

It is absolutely impossible to make good wine in a hurry. Our albariños are the result of a process of observation and knowledge. Of research to pay attention to the time of each crop, harvesting, and resting of the grapes.

At Pazo Baión we work slowly but surely. With a team full of talent. With experience and know-how to make the most of a unique property.

RESPECT

The process of making our wines is also based on values. An inescapable reference when compiling the alphabet of Pazo Baión. Some of them are fundamental, such as respect. Respect for nature, for the quality of the product, for the care of our vineyards, and for all the people who participate in this great oenological project.

When it comes to obtaining a quality wine, it is essential to take care of every detail. Respecting the raw materials and the winemaking processes. Innovating without losing sight of the essence of our property. Its true raison d’être.

CENTURIES

Five. No more and no less than five centuries cover our history. A complex journey that has surely reached its maximum expression in our days.

For the exemplary refurbishment that Condes de Albarei promoted in its day with the invaluable support of the architect César Portela. For the extreme respect for recovering the history of the pazo and its signs of identity.

But above all, for the unwavering vocation to create single-estate albariños of exceptional quality.

There is nothing better than to dive into the book Pazo Baión, Best Wine Tourist Spot in Spain 2016, to discover the history of a pazo that is the living history of Galicia.

TERRUÑO

If there is something that gives our three single-estate albariños the ability to be different, it is undoubtedly the terroir. The popular terroir, as they say in France. A term that could never be missing in the alphabet of Pazo Baión.

The size of the property, the microclimate that covers the 30 hectares or the orientation, and orography make up a diverse, rich map, the starting point for our wines.

FONTAN VINES

In the alphabet of Pazo Baión, the most complex of our wines could not be missing. Our eternal albariño: Vides de Fontán. The result of three years of aging turned into a product as exclusive as it is exquisite. The winery only produces 6,000 bottles a year of this marvel.

An albariño that will travel through French oak vats, concrete egg, and stainless steel until it reaches its genuine personality. The result? A mineral wine with fruity nuances that is fresh and enveloping on the palate.

DE RÍAS BAIXAS

Allow us the license in the alphabet of Pazo Baión. We dedicate this X to the Rías Baixas. The cradle of a Denomination of Origin is bathed by the Atlantic and protected by the power of that green mantle that distinguishes Galicia.

It is this Atlantic climate that has endowed our albariños with an identity that is today hailed by critics and the general public alike. Mild temperatures, rainfall spread throughout the year, low altitude?

A cocktail of unique qualities, all of which can be appreciated in each of our bottles.

YEMA

The yolk must is also known as a flower must or tear must. It is the first must resulting from pressing the grapes by gravity, without any mechanical pressure.

It is considered a premium must, as it flows by itself, without any additional pressure or force. A delight in the mouth, full of nuances and aromas.

JUICE

Grape juice of course. The juice of the fruit. The raw material that our enology team will transform with their masterful hand into single-estate albariños.

At Pazo Baión all the work in the field and in the winery is aimed at obtaining a top-quality must. Obtained from grapes harvested exclusively within the pazo. A challenge that we accept with enthusiasm and responsibility.

And these are, in conclusion, the 24 words that give meaning to the universe of Pazo Baión and manages to cover all five senses, don’t you think?

Access our wine-shop to buy the best albariño wine.

If you want to do wine tourism in the Rías Baixas, visit our winery.

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