69 Arrobas, a lot of tension, very balanced, with weight and high salinity.

White wine, 100% Albariño, DO Rías Baixas, this wine, 69 arrobas originates in four different plots of the Salnés valley planted with old vines. Two of them are about 60 years old and the other two reach the century of life.

Manual harvest in boxes. After the grape harvest, the entire bunch is pressed and then transferred to stainless steel tanks. The alcoholic fermentation breaks down and starts. Once finished it is racked and sulphite. The wine remains at rest on its lees for 15 months, without battonage so as not to distort the character of the wine. During all the time it is in stainless steel tanks. Bottling without filtering or clarifying.
Straw yellow color. It reminds us a lot of the old wines of countryman, toasted notes, it seems that it took barrel, albariño, apple, very citrus, lime, very clean and very good intensity. The palate has a lot of tension, characteristic structure of old vines, very balanced, with weight and high salinity.
It came very versatile, as an appetizer, with fish, meat, pasta, rice … Almost anything.


Albamar, freshness and nerve in the Salnés valley. Xurxo Alba has been at the head of the Albamar family winery for more than ten years. A short distance from the sea, its Atlantic wines have crossed borders and even the Atlantic Ocean itself. Although it was his father, Luis, who planted the vines of Albariño when Xurxo was a boy, it was he who was responsible for making the first wine in the house.
A simple wine that he sold in bulk and without labeling in the small grocery store that his mother Isabel runs, where they also say that the countrymen can eat the best tortilla de patatas in the region.
This wine rooted in the area was the starting point of Xurxo, who after studying vitivinicultura was delivered body and soul and with great concern to the family winery. Since then he has put his wines on the radar of the safety pins.
His wines are increasingly appreciated in Galicia and beyond. In fact, the discovery of one of them by the wine journalist Eric Asimov led him to be present in the American newspaper The New York Times. All an accolade.


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