Rias Baixas Albariño
The Albarino grape is native to Galicia on the North Atlantic coast of Spain and is a key grape variety in the Rías Baixas DO region. It is also grown in north west Portugal, called Alvarinho, Uruguay and California. The climate of the area is an Atlantic climate with continental influences. The soils are a mix of granitic, clay and sand. The grapes are grown using pergolas. This is a vine training system whereby the vines grow vertically by twining around supports, gripping with tendrils that raises the vines up and over to hang down the pergola. This is beneficial in hot, humid areas to increase airflow in the canopy, reduce the risk of fungal diseases and provides protection from the hot Galician sun. The soils and climate contribute to the bright, fresh, minerality of this type of wine. The wines are typically citrus forward, peach, saline and mineral characters with a lip smacking acidity. It can be either a light or full bodied wine depending on winemaking techniques - use of oak or lees ageing to add texture and richness.
Bodega Gallegas was founded 50 years ago by Manuel Vazquez. It is now being run by the second generation of the winemaking family. The name “Viñabade” means “Abbot’s Vineyard” in the Galician language. This is a reference to the Cluny monks who are believed to have brought Albariño to the area from Burgundy in the 12th or 13th century. The vines are 30+ years old. This grapes are grown sustainably in the Val do Salnes area, vine trained on 70% pergolas and 30% trrellised. The grapes are hand harvested, pressed immediately in an inert tank to protect the aromas and flavors from oxidation. The wine is then fermented in small stainless steel tanks at low temperature. It is then lees aged for approximately 4 months. There is no oak aging.
The wine is a yellow color with a slight green tinge, which is common for the Albariño grape. Medium-high, aromas of lychee, lemon, minerals and green apple. Flavors of lemon, grapefruit, wet stone, minerals, saline, lychee, white blossom, peach and pear all held together in a brisk, crisp acidity.
Perfect with shellfish, oysters, sushi, grilled lobster tails with butter, scampi with beurre blanc sauce or halibut with browned butter, lobster roll, grilled lemon shrimp, crab cakes, mussels, scallop ceviche, fried calamari, semi hard cheese - manchego, gouda or feta cheese.
