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The secret of the coastal influence lies in the low temperatures during the grape ripening season in summer. As in Galicia, the freshness of the ocean allows for early harvesting of the grapes for a considerable amount of aromatic compounds and acidity, ideal for producing this saline, intense and naturally very refreshing wine.
Different pressing and maceration techniques are used at the winery to bring out the aromatic depth of the grape skins. After the alcoholic fermentation of each microplot is finished, the blend is determined and stored in a tank with lees, where it is stirred over several months. All this helps the stability of the wine over time, maintaining the aromatic intensity which is characteristic of the freshest Albariños.
