Another winner from this dynamic and exciting winemaker in Rias Baixas. This is most certainly not your classic Albariño. Soverribas was fermented and raised on the lees in a 2,200 liters, ten years old French tina for one year. Then it was aged an additional year and a half in bottle at the winery before landing in our shores. These techniques give this wine a bit more weight on the palate, almost like a 1er Cru Chablis. There is tons of verve and saline freshness to this wine and a finish that lasts for days.
Pairing: Baked White fish, sardines on buttered toast, garlic & butter shrimp.
Soil:decomposed granite and clay
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