Albariño

Synonyms: alvarinho, azal blanco (Pontevedra).

It is the finest of the Galician varieties. In Spain it is produced almost entirely in Galicia and especially in the area of Rías Baixas. It finds its natural environment in the Atlantic ecoclimate, practically the only one in which it can prosper (attempts to acclimatise it to other places have not been successful to date). It needs mild temperatures due to its proximity to the sea, abundant rainfall (it is not very tolerant of drought) and periods of sunny weather for the fruit to reach its maximum expression.

The Albariño grape is usually found on its own in many of the bottlings from the Salnés valley sub-area, while in other areas of Denomination of Origin Rías Baixas, such as O Rosal and Condado do Tea, it is often combined with Loureiro and Treixadura, and in the past also with sherry (Palomino), a blend that is no longer in use today.

Wines made with this variety differ greatly depending on whether they are consumed young or aged. When young, the wine is usually fresh, floral and very acidic. Sometimes, if it is too young, hints of pineapple, grapefruit or banana may appear. With ageing time, either only in the bottle, with its own lees or in barrels, the wine becomes aromatically far more complex; stone fruit, fatty sensations in the mouth, mineral and even hydrocarbon notes, which may remind us of many of the great French or German white wines. On the palate, these wines with some ageing, are deep, long and complex, highlighting the acidity that balances with the good alcohol content and the volume of the lees with which they are usually aged.