Albariño

After the first selection of bunches, we manually harvested the grapes in small boxes which we transported refrigerated to the winery, where the optical sorter removed those grapes that did not meet our demanding quality parameters. Next, we cool the pasta to 10°C to proceed with its pressing in an inert environment, thus avoiding any unwanted oxidation, before fermentation at 15°C. Due to the notable balance of the musts, this year we have chosen not to carry out malolactic fermentation of the wines.

As in previous harvests, budding began early, in mid-March. The spring, drier and warmer than usual in the area, gave way to an extremely hot and dry summer. With less Atlantic influence than in previous years, the good weather allowed the vineyard to mature until the end of the cycle in perfect sanitary conditions. At the beginning of September and after some desired drizzles, the good weather allowed us to complete a slow and smooth harvest. After exhaustive ripening controls on each plot, with its differences in soil and orientation, we began the harvest at the Silvosa farm in O Rosal on September 6. Three days later, we started in O Salnés, further north, on the Viñadeiro farm.