Abellio Albarino 2023

Abellio Albarino 2023

Rias Biaxas, Spain. Lemon green wine, with golden hues, clear and bright with intense fruit flavour highlighting pear, apple and peach. On the palate it shows an integrated acidity on the whole, thick, and very balanced. The freshness of pome fruit is wrapped by the smoothness of the stone fruit, which gives the whole great harmony, releasing crisp sensations and finishing fresh and clean.

Our Price$31.95
RRP$35.50

free delivery within Australia for all orders over $250.00

Discount
Quantity Our Price
6 to 12$31.15
13 to 24$30.35
25 to 36$29.55
37 to 96$29.55

Further discounts available on larger quantities. Contact us for details.


ABELLIO 100 % ALBARIÑO

Tasting Notes
Lemon green wine, with golden hues, clear and bright with intense fruit flavour highlighting pear, apple and peach. On the palate it shows an integrated acidity on the whole, thick, and very balanced. The freshness of pome fruit is wrapped by the smoothness of the stone fruit, which gives the whole great harmony, releasing crisp sensations and finishing fresh and clean.

Dry extract 24.0 g/l
Total acidity 6.5 g/l
Volatile acidity 0.28 g/l
Total sulphur dioxide 150 mg/l
Reducing sugar 3.5 g/l
Volumetric mass at 20ºC 0.9904 g/c.c.
 
Apelation D.O. Rias Baixas Areas Salnés, Condado y Ulla

Age of vines 7 to 20 years Plantation density 1100-2000 vines/Ha. Nº Buds/Ha 90 – 110 thousand buds/Ha Production/Ha 6.500 Kg/Ha in trellised vines 9.000 kg/Ha in pergolas Soil Types 50% granitic, 25% clay, 25% sandy Climate Atlantic with continental influence Rainfall 900-1100l/m2 per year Cultivate system 70% in pergolas, 30% in trellised vines Harvesting date Second week of September

Harvesting
The grapes are harvested by hand and transported to the winery in boxes of 18 kgs, in less than 2 hours from collection to processing. Processed of grapes This whole process is done in an inert atmosphere to prevent oxidation and enzymatic, in order to obtain the greatest amount of flavour and freshness.

Vinification
Desteemed, macerated, pressing, decanted and fermentation in vats of 60.000 liters of stainless steel to temp. between 14 and 16 ° C for 15 days. Microfiltration Immediately before bottling to ensure microbiological stability of the wine.

 

 

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