DOMINIO DO BIBEI
LALUME TREIXADURA
HIGH GALICIAN EXPRESSION • CRYSTALLINE AND UNCTUOUS • D.O. RIBEIRO
"The aristocracy of Ribeiro in a bottle: a majestic Treixadura white, where the Atlantic profile merges with the sumptuousness of the lees and the finesse of granitic soils."
Lalume White Wine: The Pinnacle of Treixadura, Granitic Rigor and Cult Purity in the Ribeiro
The Lalume 750ml White Wine is crafted by the cult winery Dominio do Bibei, a single-varietal Treixadura grape wine from the historic region of D.O. Ribeiro, Galicia. Aged on its fine lees in large wooden vats and egg-shaped tanks, it reveals an imposing glyceric structure where Atlantic freshness coexists with granitic minerality.
1. Technical Details
Winery / Producer: Dominio do Bibei.
Specific Origin: Granitic slopes of the D.O. Ribeiro, Galicia, Spain.
Varietal Composition: 100% Treixadura.
Terroir: Granitic sands (saibro), sheltered Atlantic microclimate.
Vinification: Spontaneous fermentation, aging on fine lees in steel, concrete eggs, and used French oak vats.
Style: White wine for aging, dry, mature, rich, mineral, and floral.
Alcohol Content: 13.5% Vol.
SKU / MPN: ESP-BIBEI-LALUME-750
2. Exclusive Tasting Notes
Appearance: Bright straw yellow with greenish reflections and golden flashes.
Nose: Water pear, reineta apple, loquat, wildflowers, beeswax, and river stone.
Palate: Majestic and enveloping entry. Saline continental acidity, dry, persistent, and mineral finish.
3. Architecture of the Wine
4. Moments and Recommended Pairing
Precision Gastronomic Pairing: Pairs with Norway lobster, spider crab, goose barnacles, turbot, Galician-style hake, and traditional Galician cheeses.
Suggested Moments:
- High-Level Business Lunches and Dinners: Its structured profile is perfect for impressing strategic partners.
- Gourmet Family Meal: Ideal companion for paellas and baked fish.
Frequently Asked Questions (FAQ)
What is the recommended serving temperature for Lalume White Wine?
The ideal serving temperature is between 10°C and 12°C.
What does the use of large wooden vats and concrete eggs contribute instead of small barrels?
They allow for noble micro-oxygenation that polishes the texture without adding invasive woody notes.