"Loureiro wines are floral and smell deeply of lemon and bay. Their basic characteristic is a linear, racy and acidic wine with low levels of both grape sugar and phenolic material. Over the past decade, organic and biodynamic viticulture has progressively added a deeper, richer fragrant bay leaf character to the lemony precision of Pedro’s outstanding crunchy-yet-textured Loureiro white.
After careful viticulture, winemaking is simple and tech-driven; low-cropped old vines are sorted twice (firstly to eliminate disease; then further selected for quality); whole grapes undergo pneumatic pressing; must is cold-settled for 48 hours; a quite cool fermentation (max 15 degrees) takes place in stainless steel vats for 12-15 days; the wine is matured for 6 months in stainless steel.
Louro is the Atlantic coastal name for the Laurel, or Bay Tree." - The Spanish Acquisition
