Albariño

Ideal with appetizers, seafood and fish. Recommended with soft cheese, Asian food, rice, pasta and poultry dishes. Best served at 10 to 12ºC.

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.

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.

In 1988, famed Rioja expositor La Rioja Alta stumbled across a unique parcel in the Rosal subzone of the Rías Baixas in Galicia. After acquiring this and a couple other parcels, their extensive know-how was brought to bear on some very different high-quality raw material from their usual: Albariño. Today this wine, Lagar de Cervera, ranks among the best in the region and certainly stands at the forefront of the Rosal subzone of the appellation.