Angel Sequeiros, Albariño Foudre 2010

Winery:

Gavineira

Vintage:

2010

Winemaker:

Cayetano Otero

Type of Wine:

Reserva

Bottles Produced:

6,600

Region:

DO Rías Baixas - Condado do Tea

Composition:

Albariño grape

MSRP:

$18.8

Wine Ratings

91 Wine Enthusiast

Description:

Vineyard notes

The vineyard does not use any chemical fertilizers or herbicides and the soil has not been removed. Once the crops ripen, the vines are carefully hand picked to ensure the best grape clusters are used during harvest.

Cellar notes

The wine has natural acidity and natural sugar which is a result of being cold-fermented in stainless steel vats. Once fermented, the grapes are aged on sur lees where the heaviest sediments are removed. Albariño Foudre has been aged in French oak foudre for 11 months. Afterwards the wine matures in 12 months in stainless steel vats without intervention where there is not any malolactic fermentation. Once the wine has been bottled it will rest for six months before selling. The total aging process for this superb wine takes 30 months.

Tasting Notes:

Color: Bright with yellow straw with greenish tones

Nose: Intense, aromatic herbs (bay leaf, woods), soothing, white flowers, ripe stone fruits (plum) light white spice and mineral background. 

Palate: Fresh and potent, wide and well-structured, with a good balance between aromatic sensations and oak aging, fine lees, creamy (brioche) and a long finish.  

 “Fresh, elegant nose of nutty, apple and peach, with elderflower aromas. Complexity and natural sweetness on a juicy palate. A classic.” DECANTER WORLD WINE AWARDS 2013




Notes for Consumers

Optimal Serving Temperature:

14°F

Drink By:

01-01-2021

Pairing(s):

THIS WINE CAN ACCOMPANY ANY KIND OF FOOD

Vineyards

Vineyard Size:

18.28 ACRES

Soil Composition:

THIN, SANDY CLAY LAYER OVER SUBSTRATE OF DECOMPOSED GRANITE

Elevation:

300

Harvest Date:

14/09/2010

Winemaking & Aging

Fermentation:

21 DAYS 14ºC

Maceration Technique:

NO MACERATION

Malolactic Fermentation:

NO MALOLATIC FERMENTATION

Ageing (sur Lie):

1 YEAR IN OAK FRENCH FOUDRE + 1 YEAR IN STEEL INOX + 6 MONTHS IN BOTTLE BEFORE SELLING

Analytical Data

Alcohol:

13.5

pH Level:

3.17

Residual Sugar (g/l):

2.9

Acidity (g/l):

6.4