This wine is made from a nearly lost white grape varietal, native to the northwest inland regions of Valladolid and Asturias, Albarin. The vineyard is 60 years old and yields only 16 Hectoliters/Hectare. All of the grapes are hand harvested from bush vines and sorted again at the winery prior to processing. The grapes were destemmed and then left for cold maceration with skins. The pressed must was fermented in temperature controlled wood vats with native yeasts. Malolactic occurred in oak barrels. The wine was then aged for a further 7 months in oak barrels. The wine was clarified with egg white and lightly filtered prior to bottling.
Stephen Tanzer's International Wine Cellar
Bright yellow-gold. Intense, smoke-accented aromas of pear skin, melon, lime and white flowers, with a leesy complexity. Sappy, penetrating and deep in orchard and citrus fruit flavors, with slow-building spiciness and a touch of candied ginger. Finishes sweet, smoky and very long, with lingering floral and vanilla notes and excellent clarity. This wine reminded me of something made by the late Didier Dagueneau. Issue 164, Sept/Oct 2012