Albarino is an aromatic grape, meaning much of the flavour and aroma is in the skins. We leave the skins in contact with the juice for up to 12 hours prior to pressing to build structure and flavour into the must. This also helps inoculate the juice with the wild yeast present in the vineyard. Ambient (wild) fermentation is important with this grape as it enhances the production of complex aromas and the production of glycerol, a key mouthfeel component in balancing the phenolics and high levels of natural acidity.
Planted in 2014, on the sandy river flat at Ceres Hill, these vines are finally finding their balance, the results speak for themselves. Rapidly becoming our most popular white wine, the texture and aromatic point of difference offered by this grape in comparison to the regional stalwarts is both refreshing and exciting. Albarino is an aromatic grape, meaning much of the flavour and aroma is in the skins. We leave the skins in contact with the juice for up to 12 hours prior to pressing to build structure and flavour into the must. This also helps inoculate the juice with the wild yeast present in the vineyard. Ambient (wild) fermentation is important with this grape as it enhances the production of complex aromas and the production of glycerol, a key mouthfeel component in balancing the phenolics and high levels of natural acidity. All of this occurs in Cleo, our truncated concrete tank. The porosity of the concrete allows for healthy fermentation without contributing flavour in the way a barrel would. Three months ageing on lees helps tie this wine together before bottling.
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