Autor Larga Custodia
A one-of-a-kind wine, impossible to replicate. A first Malvasía that matures one full year under the flor system and ages for over 27 months in three different types of oak. The nose reveals captivating complexity — figs, raisins, prunes, freshly baked bread, yeasty notes, forest nuances, and white pepper. The balance between dried fruit, acidity, and minerality is perfect; the unique oxidative style preserves the fruit character, leading to an endlessly intriguing finish.
| Producer | Valcabadino |
| Region | Zamora |
| Appellation | D.O. Toro · Zamora |
| Vintage | 2018 |
| Grape variety | 90% Malvasía · 7% Treixadura · 3% Moscatel |
| Type | White |
| Soil | Sandy-limestone |
| Vineyard altitude | 950 m |
| Orientation | North-east |
| Farming | Sustainable |
| Vinification | Fermentation with skin contact, followed by one year of maturation on its lees. The wine was then aged for 24 months in three types of oak barrels — French, American, and Eastern European — before completing an additional year under biological ageing. |
| Oak ageing | French, American & Eastern European oak, 24 mo + 1 yr biological ageing under flor |
| Alcohol | 15% |
| Body | Medium |
| Acidity | High |
| Serving temperature | 9–11°C |
| Cellaring potential | 4–8 yrs |
| Production | 1,000 bottles |
In the glass.
A cool, wet spring with abundant rainfall brought strong vegetative growth and delayed ripening. Summer remained mild, with harvest later than usual. Wines are fresh and balanced, with moderate alcohol, fine tannins, and lively acidity, showing elegance and good ageing potential.
At the table.
Tested at our own service — 17 pairings across 7 courses.
Veal sweetbreads
Truffle pasta · Creamy pasta · Seafood pasta · Mushroom risotto
Cheese fondue
White or green asparagus · Truffle mashed potatoes
Crispy fried chicken · Kibbeling
Grilled cheese
Hollandaise sauce · Lobster bisque reduction · Black garlic sauce · XO sauce · Apple cider reduction · Hazelnut vinaigrette
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."
