Do Ferreiro Cepas Vellas

In the glass

What it pairs with

• Rodaballo a la espalda (whole grilled turbot) Find rodaballo a la espalda (whole grilled turbot) on TableJourney →
  Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.
• Foie-gras with quince
  The 30-plus-month-on-lees Albariños have the texture, oxidative complexity and acid to handle foie without slipping into dessert territory.
• Tetilla cheese with quince paste
  Galicia's mild raw-milk cow's cheese melts into Albariño's lemon-pith finish; the quince adds the bridge.
• Caldeirada de peixe (Galician fisherman's stew)
  The saffron-and-paprika broth and mixed white fish meet a lees-aged Albariño head-on: same sea, same body, same iron mineral edge.

How to serve Do Ferreiro Cepas Vellas

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Rodaballo a la espalda (whole grilled turbot), Foie-gras with quince, Tetilla cheese with quince paste. Match the wine's structure to the dish's fat and salt.

History

Cepas Vellas comes from a 1.5-hectare parcel of old, ungrafted vines on sandy granitic soil. The importer De Maison Selections cites vines planted in the 18th century.

1. 1996: First Cepas Vellas vintage bottled separately

Facts

Producer

Bodegas Gerardo Méndez / Do Ferreiro · visiting guide

Grapes

Albariño

Classification

DO Rías Baixas

Oak

Stainless steel, 12 to 18 months on fine lees

ABV

13.0%

Price

€60-100 at retail

Drinking window

10-30 from vintage

First vintage

1996

Vegan

Yes (no animal-derived fining)

Frequently asked about Do Ferreiro Cepas Vellas

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