Wine is often a family business in Rías Baixas supported by many small growers. More than 50% of the winemakers in Rías Baixas are women, a fact which many trace to the seafaring roots of this coastal place. Men were often away at sea, and the women of the region took charge of the vineyards. Women are at the forefront of cultivating new styles of Albariño and the development of next-generation winemaking techniques.
Planting Albariño at the proper height and exposure to ensure even, healthy ripening is essential to quality. Vines are traditionally widely spaced and trained on stone pergolas hewn of the same granite as the soils below. To counter the region’s rainfall and humidity, most vines are trained on a wire trellis called a “parra” anchored by granite posts. Parras are up to seven feet high, allowing breezes to flow through for maximum circulation to prevent mildew and to promote even ripening. In the fall, ripened grape bunches form a ceiling-like canopy and are harvested by pickers standing on grape bins. Some vineyards are replacing the traditional parra canopy and using a European double cordon system or espaldera. Throughout the region, yields are low, ranging from three to five tons per acre. Grapes are generally hand-picked in small plastic 40-pound crates to ensure quality selection.
Pre-Fermentation Maceration: A widespread practice, the grapes are lightly pressed. Juice, pulp and skins macerate at low temperatures from several hours to days to gain aromatic complexity and structure prior to fermentation.
Wild Yeast: Many Rías Baixas winemakers favor fermentation with their native yeasts for a more authentic reflection of the characteristics of the Albariño grape and terroir.
Barrel Fermentation and Aging: Barrel fermentation is used to impart additional texture and to increase the aging potential of Rías Baixas wines. Select oak aging can add complexity, flavors and structure, and is more common in riper vintage years.
Malolactic Fermentation: With abundant natural acidity, Rías Baixas wines are known for their crisp personality. Malolactic fermentation can be blocked by the winemaker to maintain freshness. Alternatively, complete or partial malolactic fermentation can produce a rounder, softer profile, which helps the wines to age gracefully.
Extended Contact with the Lees: Normally, the sediment that remains after fermentation is removed. However, the small particles known as yeast lees can release compounds that enhance flavors and aromas and produce a rounder texture through extended contact. Known as “sobre lías” the technique also helps preserve freshness prior to bottling. Many winemakers experiment with lees aging to develop a full range of Albariño styles including wines with longer aging potential.
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