distinctive
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Albari\u00f1o<\/span> tends to perform best in moderate climates, where it can <\/span>retain<\/span> its naturally high acidity without losing ripeness. That<\/span> fine<\/span> balance <\/span>is<\/span> why it <\/span>often grows well in<\/span> coastal regions.<\/span><\/span>\u00a0<\/span><\/p>\n
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One of the <\/span>key things to note about<\/span> this<\/span> variety is that it has <\/span>relatively thick<\/span> skins. For a white grape, that can be easy to <\/span>overlook<\/span> because the skins <\/span>are<\/span>n’t<\/span> typically<\/span> present during fermentation in the same way they are for red wines. In the vineyard, however,<\/span> it’s<\/span> a different story as the<\/span> thicker skins can give the grapes some resistance to fungal disease.<\/span><\/span>\u00a0<\/span><\/p>\n
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The thicker skins can also be beneficial in the winery. <\/span>A short period<\/span> of skin contact before fermentation can draw out <\/span>additional<\/span> aromas and phenolic compounds, adding complexity and texture to the finished wine.<\/span><\/span>\u00a0<\/span><\/p>\n
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The fruit profile <\/span>of<\/span> Albari\u00f1o<\/span> can vary with ripeness. Less ripe grapes <\/span>often <\/span>show green-fruited and citrus characteristics, while riper examples move towards stone fruit and, in some cases, tropical fruit. That combination of ripe fruit and high acidity is often where <\/span>Albari\u00f1o<\/span> becomes especially <\/span>exciting.<\/span><\/span>\u00a0<\/span><\/p>\n
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As a<\/span> semi-aromatic <\/span>variety<\/span> we also commonly see b<\/span>lossom and other delicate floral notes <\/span>appearing<\/span>,\u00a0<\/span> alongside<\/span> honeyed characters and aromas often described as mineral, such as flint or wet stone.<\/span><\/span>\u00a0<\/span><\/p>\n
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Each of these characteristics <\/span>gives <\/span>Albari\u00f1o<\/span> a useful rang<\/span>e<\/span> for producers to work with<\/span>. It can be bright and <\/span>citrusy, bu<\/span>t<\/span> doesn’t<\/span> have to<\/span> stop there.<\/span><\/span>\u00a0<\/span><\/p>\n
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H<\/span>ow winemaking can change the style of <\/span>Albari\u00f1o<\/span><\/span><\/h2>\n
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A straightforward <\/span>Albari\u00f1o<\/span> is often fermented in stainless steel at <\/span>relatively cool<\/span> temperatures, helping to preserve its fresh fruit character and allow the variety itself to take centre stage.<\/span><\/span>\u00a0<\/span><\/p>\n
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But that fresh, stainless-steel style is only part of the picture.<\/span><\/span>\u00a0<\/span><\/p>\n
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From there, choices such as skin contact, malolactic conversion, lees ageing and oak can all shift the style.<\/span><\/span>\u00a0<\/span><\/p>\n
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With Chardonnay, <\/span>malolactic conversion<\/span> is often discussed alongside buttery or creamy flavours. <\/span>However, with<\/span> Albari\u00f1o<\/span> it<\/span> does<\/span>n’t<\/span> necessarily create that same buttery character<\/span> and instead is used as a method for rounding out acidity and creating a fuller <\/span>mouthfeel<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n
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This is particularly relevant in <\/span>R\u00edas<\/span> Baixas<\/span>, where managing the naturally <\/span>high levels<\/span> of malic acid can be important for achieving balance. Winemakers can<\/span> also<\/span> choose to carry out malolactic conversion on the whole wine, or only part of it<\/span> depending on their vision for the final wine.<\/span><\/span>\u00a0<\/span><\/p>\n
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Lees <\/span>ageing<\/span> is another way that winemakers build up the body of the wine without reducing the acidity<\/span>. And is<\/span> one reason some <\/span>Albari\u00f1os<\/span> feel broader and more textured than their citrus-led reputation suggests. After fermentation, the fine lees can remain in the vessel and gradually break down, adding body and flavours often described as biscuity or toasty.<\/span><\/span>\u00a0<\/span><\/p>\n
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Oak is another possibility. Some producers use oak for their more premium <\/span>Albari\u00f1os<\/span>, either ageing part of the wine in oak and blending it with unoaked wine <\/span>later or<\/span> allowing the oak influence to become more noticeable<\/span> by ageing the whole batch.<\/span><\/span>\u00a0<\/span><\/p>\n
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The <\/span>important point<\/span> is that there is no single formula for premium <\/span>Albari\u00f1o<\/span>. Winemakers have a range of <\/span>methods<\/span> available, and those choices can take the wine well beyond the simple, fresh style many people first <\/span>associate with <\/span>the grape.<\/span><\/span>\u00a0<\/span><\/p>\n
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Can <\/span>Albari\u00f1o<\/span> age?<\/span><\/span>\u00a0<\/span><\/h3>\n
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Albari\u00f1o<\/span> is often thought of as a wine to drink young, and many examples are absolutely designed that way. But some of the more ambitious wines can develop with time.<\/span><\/span>\u00a0<\/span><\/p>\n
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With time<\/span> some <\/span>Albari\u00f1os<\/span>, especially those made with lees contact or oak, can move towards more savoury and nutty flavours. In certain examples, a petrol-like note can also <\/span>emerge<\/span>, recalling one of the signatures of mature Riesling.<\/span><\/span>\u00a0<\/span><\/p>\n
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That may come as a surprise if <\/span>Albari\u00f1o<\/span> has always occupied <\/span>a very specific<\/span> place in your mental map of white wine. <\/span>We’re<\/span> now seeing that it <\/span>isn’t<\/span> simply a grape for immediate freshness<\/span> \u2013 there is ageing potential for sure. P<\/span>articularly when the wine has the structure and winemaking approach to support it.<\/span><\/span>\u00a0<\/span><\/p>\n
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Why <\/span>R\u00edas<\/span> Baixas<\/span> is such a natural home for <\/span>Albari\u00f1o<\/span><\/span><\/h2>\n
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R\u00edas Baixas is widely considered one of the homes of <\/span>Albari\u00f1o<\/span>, although there is some debate about whether Spain or Portugal should claim th<\/span>e distinction as the true home of the grape.<\/span><\/span>\u00a0<\/span><\/p>\n
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But there <\/span>is certainly a long history of growing the variety in <\/span>R\u00edas<\/span> Baixas<\/span>, and <\/span>Albari\u00f1o<\/span>