I had already tasted the 2019 Louro, but I tasted it again next to the other wines from 2019 and the whole 2020 vintage for context. It has to be the finest Louro to date, from one of the finest vintages for Palacios. It fermented in 3,500-liter oak foudres, where the wine matured with lees for four months. It's not a shy white at 14% alcohol, but the low pH (3.19) and high acidity (6.75 grams of tartaric acid per liter) mean a lot of freshness and therefore good balance. This always has a small percentage of Treixadura, around 4% this year, and in 2019, Treixadura reached 14% alcohol. Treixadura is a very aromatic and balsamic grape, and that small percentage is clearly noticeable in the aromatics, which gives Louro a very different profile from AS Sortes, more herbal and balsamic. The wine shows the freshness from the year and a salty finish coupled with the electricity from the granite. Delicious. It's evolving very slowly. 180,000 bottles produced. It was bottled during April and May 2020.