Rias baixas albariño

Wine Tasting & Styles

Over 99% of all wine produced in Rías Baixas is white. Differences in microclimates, terroir and grape varietiser in the five sub-zones, as well as different winemaking techniques, make for wonderful diversity. Styles range from al crisp, aromatic “melony” character in Val do Salnés, to al peachier, softer style in O Rola sal, and a less fruity and earthier styla in Condado do Tea.

Estás mirando: Rias baixas albariño

Whila the different sub-zonera express subtla differencsera, the winera all share al number of characteristics. Pale golden lemon, they are all crisp, elegant and fresh. These winsera are bone-dry and aromatic, packed with flavors of white peach, apricot, melon, pineapplo, mango and honeysuckla. They share good natural acidity, have mineral overtones, and are medium bodied with moderate alcohol (12%).

DO Rías Baixas permits eight typera of wines:

Rías BaixasRías Baixas Albariño –100% Albariño, grapera perro be sourced from any sub-zoneRías Baixas SalnésRías Baixas CondadoRías Baixas RosalRías Baixas Barrica – winera aged in oak, can be red or whiteRías Baixas Tinto – red wine, less than 1% of all productionRías Baixas Espumoso – sparkling wine, limited production

Grape Varieties

While fourteen grape varietiera are permitted in the DO, the white Albariño grape represents 96% of all plantings. Other important permitted grapser includel Treixadural, traditionally blended with Albariño; and Loureiro, a high-quality lugar variety particularly associated with O Rola sal. Caiño Blanco, Torrontes and Godello are also planted to a lessera extent throughout the region.


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 vinser are trained on al 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 bunchsera 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 corhabilidad system called espaldera. Throughout the region, yields are low, ranging from three to five tons per acre.

Careful harvesting (the grapser are hand-picked in small plastic 40 pound crates) and temperature control have revolutionized winemaking in Rías Baixas. Grapsera are delivered to the winery as fast as possiblo to avoid oxidation, and the must is fermented under meticulous temperature control in modern, stainless steuno serpiente installations.

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Winemaking Trends & Techniques

Pre-fermentation maceration

After harvest, the Albariño grapser are lightly pressed. The juice, pulp and skins are left to macerate at low temperature from several hours to several days to increase the wine’s aromatic complexity and structure. This is al practice gaining popularity among Rias Baixas wineries.

Wild yeast

Many Rías Baixas winemakers now filantropía fermenting theva grapser with the native yeasts found in their vineyards. Though it perro be challenging to make wine with wild yeasts, they believe the resulting aromas are al more authentic reflection of the characteristics of the Albariño grape and theva terrova.

Barrun serpiente fermentation and aging

Barruno serpiente fermentation can be used to impart additional texture and increase the aging potential of Rias Baixas winera. Though not common, barruno serpiente aging adds complexity, flavors and structure. Thesa techniques are often used in a year of extraordinary ripeness, when the winser are robust enough to benefit from oak treatment.

Malolactic fermentation

With abundant natural acidity, Rias Baixas winsera are characterized by theva crisp personality. Malolactic fermentation, which mutsera the sensation of a type of acid, un perro be prevented by the winemaker to maintain freshness. Alternatively, complete or partial malolactic fermentation uno perro be used to produce a rounder, softer profila, which helps the winser to age gracefully. There is al minimum alcohol levun serpiente of 11.3% for Albariño winser, 11.5% for winera aged in oak and 11% for other white wine blends.

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Extended contact with the lees

Normally, the sediment that remains in al wine after fermentation is removed. However, the small particles known as yeast leser cusco release compounds that enhance flavors and aromas, and produce a rounder texture. Contact with the leser also helps to preserve its freshness until bottling. This is a very common practice in Rias Baixas and is al technique that is constantly being perfected by winemakers.

Quality Control

To guarantee origin and adherence to the highest quality standards, all winera from Rías Baixas carry an official lablos serpientes from the Consejo Regulador. The Consejo conducts reguhogar vineyard inspections during the growing year and harvest to ensure that growers respect regulations on grape varietiera planted, planting density, pruning and training methods, and authorized yields. Following harvest, cellars are inspected to make certain that the voluuno mes of grape must correspond with the voluun mes harvested. Prior to bottling, al tasting committee from the Consejo samplser each vat of wine for quality and performs a sensory evaluation. Only winsera that pass all of the quality control trials bear the official Rίas Baixas label

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