Vibrant aromas include honeydew, lime, peach, spearmint and chalky-minerality.  It is bright, crisp and fresh, with flavors echoing the aromas leading to a long peachy finish. Albarino is made for seafood, so it will be in its element with everything from shrimp to clams to white fish. It’s also the right profile for chicken, turkey, fresh vegetables and dips, salads, cheeses or salsa verde.

WINE INFORMATION

Galicia, located in the northwest corner of Spain, has five Denominación de Origen (DO)—Monterrei, Rías Baixas, Ribeira Sacra, Ribeiro, and Valdeorras.  Recently, the region has received increased international acclaim due to fine Albariño wines produced in Rías Baixas.  Rías Baixas’ climate is Atlantic, with wet winters and sea fog.  In general rainfall is high and the temperatures are mild.  Strong winds can occasionally cause problems for the vineyards, especially those located on the west face of the coast.  Frosts, hailstones and summer heat can also cause complications.
Bodegas La Val, one of the first wineries in Rias Baixas, was established in 1985. Unusual for the area, La Val produces its wines only from estate grown grapes. They own 150 acres of Albariño most of which are located in the Condado do Tea sub-region. The vineyards are trained in the pergola system which, in this very humid and rainy climate, allows for better air flow and ripening. The particular microclimate of their main holding in Condado do Tea allows them to be the first winery to open the harvest. Jose Maria Ureta, the current winemaker, and is becoming one of the up-and-coming stars of the region.

The 20-year-old vines are planted on sandy soils with pebbles and slate sub-layers. After harvest, grapes are destemmed and gently pressed. Fermented and aged in stainless steel, the wine remains on the lees until May or June the year following harvest.

Fish (white), Green Salads, Just for Cocktailing, Perfect Aperitif , Shellfish, Sushi