|Winery:||VIÑA MORAIMA S.COOP.GALEGA|
|Winemaker:||VIÑA MORAIMA S.COOP.GALEGA|
|Type of Wine:||White|
|Bottles Produced:||25000 Per Year|
|Region:||DO Rías Baixas - Val do Salnés|
|Composition:||Albariño 100% Per Year|
|ExWorks (at Bodega):||N/A|
This high class Albariño comes from vineyard featuring a majority of ungrafted vines of the authentic Albariño variety.
Moraima Albariño is produced in the traditional minimalist Rias Baixas viticulture (late prune, summer leaf cull). Integrated viticulture production with environmentally-friendly applications including manual harvest in boxes and vineyard bunch selection. Prior to fermentation, 10 hours of cold maceration for the ideal Albariño variety aroma extraction. The wine is fermentated in stainless steel temperature-controlled tanks.
The aging of wine on lees until bottling provides great structure.
Straw-yellow in color, dense and smooth tears, bright, clean, crystalline.
It has a strong Atlantic character, with salty and mineral notes.
Aromas evolve from ripe stone fruit (apricot, peach), ripe tropical fruit (pineapple), and white flowers, to raw nuts (cashews and peanuts), and fennel, with a balsamic background.
In the mouth it has a nice silky entry with medium-high acidity, fresh and salty.
The wine has a mineral
background, voluminous texture and great structure. The finish is long and satisfying.
|Vineyard Size:||5 ha|
|Soil Composition:||good structure, with sand and stone|
|Training Method:||This Albariño vineyard features a majority of ungrafted vines of the authentic Albariño variety. Traditional minimalist Rias Baixas viticulture (late prune, summer leaf cull). Integrated viticulture production with environmentally-friendly applications. Manual harvest in boxes, vineyard bunch selection|
|Fermentation:||Fermentation in stainless steel temperature-controlled tanks. Aging of wine on lees until bottling provides great structure.|
|Maceration Technique::||Previous to fermentation, cold maceration for the ideal Albariño variety aroma extraction.|
|Length of Maceration:||10 hours|
|Ageing (sur Lie):||7 months|
|Ageing in Months:||N/A|
|Residual Sugar:||1.2 g/l|
|Acidity :||6.8 g/l|
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