Blanco Fermentado en Barrica
On the nose, powerful notes of pear, citrus, and stone fruit. The initial taste is ripe and velvety, featuring dried fruit, a floral forest, and exquisite mineral undertones. On the palate a bouquet of flowers unfolds, while delicate acidity provides ample structure and leads to an exceptionally long aftertaste. Well-integrated oak.
| Producer | Valcabadino |
| Region | Zamora |
| Appellation | D.O. Toro · Zamora |
| Vintage | 2021 |
| Grape variety | 90% Malvasía · 7% Treixadura · 3% Moscatel |
| Type | White |
| Soil | Sandy-limestone |
| Vineyard altitude | 950 m |
| Orientation | North-east |
| Farming | Sustainable |
| Vinification | Skin maceration followed by fermentation in stainless steel. The wine is then aged separately for 12 months in three types of 225 L oak barrels — French, American, and Eastern European — before blending. |
| Oak ageing | French, American & Eastern European oak (225 L), 12 mo |
| Alcohol | 15% |
| Body | Medium |
| Acidity | High |
| Serving temperature | 9–11°C |
| Cellaring potential | 4–8 yrs |
| Production | 1,500 bottles |
In the glass.
A challenging year with heavy winter snow and spring frost, followed by a cool summer and late harvest. Yields were reduced, but the wines are precise and elegant, marked by freshness, fine structure, and vibrant acidity — a vintage of finesse and longevity.
At the table.
Tested at our own service — 55 pairings across 10 courses.
Roast chicken · Veal sweetbreads · Roasted pork belly
Grilled (SMOKED) salmon · Tuna (tataki, grilled) · Halibut · Sea bass in salt crust
Garlic shrimp · Lobster · Langoustines · Crab · Mussels · Scallops · Shellfish tartare · Seafood platter · Razor clams
Truffle pasta · Creamy pasta · Seafood pasta · Mushroom risotto · Gnocchi with sage butter
Cheese fondue · Burrata
Roasted vegetables · White or green asparagus · Pumpkin dishes · Beet carpaccio · Stuffed zucchini · Avocado & citrus salad · Grilled artichoke · Lentil-based dishes · Eggplant parmigiana · Truffle mashed potatoes
Kibbeling
Shawarma · Grilled cheese
Paella (seafood or mixed) · Croquetas (ham or cheese) · Gambas al ajillo (garlic shrimp)
Beurre blanc · Hollandaise sauce · Béarnaise sauce · Mushroom cream sauce · Truffle cream sauce · Romesco sauce · Soy-ginger glaze · Miso glaze · Lobster bisque reduction · Caper-butter sauce · Black garlic sauce · XO sauce · Apple cider reduction · Roasted red pepper sauce · Hazelnut vinaigrette · Sage brown butter
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
Valcabadino
"I respect the vines I inherited, I’m not afraid to make mistakes, and I let time, experimentation, and curiosity guide each wine until it speaks with its own voice."
