|Winemaker:||JESUS ALVAREZ OTERO|
|Type of Wine:||White|
|Bottles Produced:||150000 Per Year|
|Region:||DO Rías Baixas - Val do Salnés|
|Composition:||100% Albarino Per Year|
|ExWorks (at Bodega):||5.00 - 8.50 euros|
The emblem of the Granbazán winery, using the finest gravity fed must of grapes from old albarino vines.
The 2016 harvest has been characterized by an almost total lack of rainfall in the summer. 2016 was the driest year since 1950. The winter was cold with temperatures below 10ºc ( 50F).
Budburst took place in late March later than usual, with stable weather and a very successful fruit-set ratio. Flowering period was slow and steady with no potential diseases due to the low precipitations and humidity. In early September, we had some showers that helped to clean the berry skins and helped to grow the berries, recovering some weight. Small, tight and clean bunches.
Winemaking process: The grapes without stems are submitted to a cold maceration between 6 and 8 ºC for 8 hours, in order to extract all the aromatic potential from the solid parts (pulp and skins) of the grape. The cold maceration tanks are located in the highest part of the winery making possible a very gentle must extraction by means of gravity. This way, we obtain the free run juice. Seeds are not damaged, and consequently extra purity is achieved.
The alcoholic fermentation takes place at low temperatures (≤20ºC) in stainless steel tanks during approximately 5 weeks. The finished wine remains in those stainless steel tanks on the lees for about 5 months achieving the extra complexity and softness of our Granbazán Ambar.
Tasting notes: Pale yellow with a green hue. Clean and brilliant. High intensity in the nose, perfumed, stone fruit, peach, apricot, tropical notes, lychees, and fresh pineapple. In the mouth shows a good acidity, oily, great balance between alcohol and acidity. Long and elegant aftertaste with a slightly saline aftertaste.
|Vineyard Size:||17 Ha.|
|Soil Composition:||decomposed granite, well draining|
|Exposure:||N-S orientated and facing East|
|Fermentation:||Stainless steel tanks at low temperature for 3 weeks.|
|Maceration Technique::||Cold macerated|
|Length of Maceration:||8 hours.|
|Ageing (sur Lie):||6 months on fine lees with gentle battonage + 4 months in bottle|
|Ageing in Months:||N/A|
|Residual Sugar:||3.7 g/l|
|Acidity :||6.75 g/l|
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