The Albarino grape is native to the coast-hugging DO of Rias Baixas in Galicia, the green region in Spain’s north-western corner. It has small, very sweet, glyceric berries which comfortably weather the moist conditions to produce high quality wines. Albarino’s varietal character is somewhere between Riesling and Muscat (as practised in dry Alsatian wines) and it is an excellent accompaniment to seafood, with which the Rias Baixas region abounds. The 13 hectare estate is a modern complex surrounded by low-cropping vineyards trained on overhead arbours, promoting ventilation from the Atlantic to reduce disease and eliminate frost. Soils are granitic, promoting minerality in the wine. Bunch weights are kept low at average 100-200 grams, giving total yields less than eight tonnes per hectare.
Winemaking is simple: the fruit is cooled and then undergoes six to eight hours pre-fermentation cold-maceration in rotary steeping devices, prior to fermentation at low temperature in stainless steel, using a combination of cultured and wild yeasts. All this is designed to perfectly capture the elusive essence of the Albarino grape, and Granbazan is very good at capturing it! Just the right dose of tart and crisp citrus fruit, driven by a fresh, lemon/lime aspect which is surrounded by peach, green apple flavours and a light hint of musk, finishing whistle-clean and dry.