Albariño, from the coastal region of Rías Baixas, the grape’s birthplace, is celebrated worldwide for its signature qualities – vibrant acidity, fresh, fruit-forward aromatics and versatility to pair with a wide range of foods. What wine lovers and Albariño enthusiasts may not realize is the variety’s spectrum of styles — and the new winemaking techniques being implemented throughout Rías Baixas and its sub-regions. While often bottled and consumed young, this world-class variety continues to evolve in surprising ways. The grape’s natural characteristics lend itself to a variety of winemaking techniques and styles, including:
- Wild Yeasts: Some winemakers favor the use of wild yeasts during fermentation. This practice can be challenging as the winemaker has less control over which exact yeasts are present, but the technique also enhances the grape’s authentic characteristics in the wine and adds complexity.
- Barrel fermentation and/or aging: Aromatic grapes (like Albariño) typically avoid oak. Barrel contact can dull or mute the aromatics and freshness of the grape, which leaves the wine flabby and uninteresting. But in certain years (particularly warm ones that produce riper, richer grapes), controlled barrel fermentation or aging can truly enhance Albariño — adding texture and extending the wine’s potential to age. More winemakers are experimenting with this option.
- Lees Aging: Those little particles post-fermentation can be pretty powerful. The lees, otherwise known as dead yeast, are often removed immediately following fermentation. However, allowing the wine to stay on the lees can add tremendous benefit. Producers in Rías Baixas are using this technique to highlight texture, flavor and freshness.
These different techniques ensure that tasting Albariño will never be boring. Stock up on a few bottles to experience the unique styles of each!