Betanzos (Galicia), Spain - 70% Blanco Lexítimo and 30% Agudelo (Chenin Blanc) from old vines in a small vineyard located in the Abruñedos area within the municipality of Paderne, at an altitude of 200 meters, with clay and schist soils. The grapes were destemmed and gently pressed. After 24 hours, the must was settled and fermentation began with indigenous yeasts at 16 degrees Celsius in stainless steel tanks. It was bottled at a density below 1006 and aged on its lees for 11 months. Disgorged on August 23, 2025, and served with the wine itself.
Tasting notes: greenish-yellow, clear with fine and persistent bubbles and good mousse formation. On the nose, it's intense, initially displaying notes of yeast, lemon cream, and iodine, before evolving into distinct varietal aromas such as fennel, chamomile, citrus, and white fruit. On the palate, it's creamy, light-textured, very refreshing, and has a herbaceous and saline finish that leaves you wanting more. Recommended by The Sommelier.
ANCESTRAL OS 2 DE SEMPRE SPARKLING WINE 2024
The story of Os 2 de Sempre is a living testament to the qualitative leap that Betanzos wines have experienced in the last decade. Ángel Pedreira, a physiotherapist by profession and a great enthusiast of viticulture, decided in 2013 to explore the lands of Betanzos and immerse himself in the challenging task of cultivating and producing quality wine in the area. Initially, he and Juan Naveira produced their first Os 2 de Sempre in 2014, this wine being the true seed of what would later become the Conexión Mandeo project. After that project dissolved, and following a period of change and reflection, he returned to winemaking 10 years later, this time with Jose Luis Bouzón (Ribeiras de Armea), producing a small batch of ancestral sparkling wine to once again champion the nobility of Blanco Lexítimo and the Betanzos terroir.
Vineyard: 70% Blanco Lexítimo and 30% Agudelo (Chenin Blanc) from old vines in a small vineyard located in the Abruñedos area within the municipality of Paderne, at an altitude of 200 meters, with clay and schist soils.
The 2024 vintage began with a late and rainy spring, which delayed the start of flowering. It was generally cool, as is typical for the area, with an uneven summer, but thanks to a dry August with pleasant temperatures, the short-cycle grapes ripened well.
Winemaking: The grapes were destemmed and gently pressed. After 24 hours, the must was settled and fermentation began with indigenous yeasts at 16 degrees Celsius in stainless steel tanks. It was bottled at a density below 1006 and aged on its lees for 11 months. Disgorged on August 23, 2025, and bottled with the wine itself.
Tasting notes: Greenish-yellow, clear with fine, persistent bubbles and a good crown formation. The nose is intense, initially displaying notes of yeast, lemon cream, and iodine hints, before evolving into very varietal aromas such as fennel, chamomile, citrus, and white fruit. On the palate, it is creamy, light-textured, very refreshing, and has a herbaceous and saline finish that invites another sip.
Production: 150 bottles. 11.5% ABV, Total Acidity: 8.9 g/l.
Best before: 2025-2028.
Food pairings: This wine will be a great accompaniment to coastal cuisine with simple preparations such as steamed shellfish and grilled wild white fish. It will also pair well with ceviches, tartares, salads, tabbouleh, Japanese cuisine, and soft cheeses.
