Albamar Albariño

The winemaking process at Bodegas Albamar is defined by minimal intervention and a hands-off philosophy. Grapes are hand-harvested from vines averaging 30 to 40 years old. After whole-cluster direct pressing, the juice undergoes spontaneous fermentation using only native yeasts, a rare practice in Rías Baixas where commercial yeasts dominate. Malolactic fermentation is strictly blocked to preserve the grape's natural, electric acidity. The wine is aged on its fine lees in stainless steel tanks for five to six months, with a small portion fermented and aged in large, neutral oak foudres to add complexity. The wine is bottled unfined and lightly filtered with minimal sulfur additions.