Grapes were hand-picked into small 20kg cases from selected vineyards in the O Salnés coastal region of the Rías Baixas D.O. Grapes were cool-stored before gentle crushing for a further 7 hours to extract and maintain varietal character and texture. The must was then cold settled and fermentation took place in small stainless steel vats at 17 to 18 degrees C. Half of the wine was allowed to go through malolactic fermentation to add complexity, weight and some creaminess to the final blend. The wine was then aged on lees in tank, with periodic stirring, for a further 36 months before filtration and bottling.
The O Salnés area has the coolest climate within the Rías Baixas. Soils are granitic which lend the Albariño grapes a mineral and saline complexity when combined with the coastal influence. I wanted to make an Albariño which stands out in terms of its purity and freshness and that also has the capacity to age gracefully in bottle for 5-10 years.