Litrona Albamar Albarino

$39.00

2 in stock

Vintage: 2020
Region: Rias Baxias, Spain
Viticulture: Organic
Grape varieties: 100% Albarino

Litrona Albamar Albarino is a full liter of delicious Albarino made from extremely minimal intervention winemaking techniques. Hubba hubba!

Song: Velouria by The Pixies

2 in stock

More About This Wine

About Litrona Albamar Albarino

Litrona Albamar Albarino is a full liter of delicious Albarino made from extremely minimal intervention winemaking techniques. Hubba hubba!

About Bodegas Albamar

If Sally sells seashells by the seashore, Xurxo Alba of Albamar makes albariño al alba del mar (next to the sea). If it were up to me, I’d stop right here. There’s really not much more to say. It’s what he was born to do. It’s what he knows best. He is the personification of Albariño.

His cellar is in Cambados, next door to his parent’s restaurant and tienda de ultramarinos, a small shop selling local artisanal foodstuffs. His family has been farming and making albariño in the O Salnés sub-region of Rías Baixas for generations but it wasn’t until Xurxo finished his oenological studies that they started bottling and commercializing their own wines in 2006. They own about 2.5 hectares but also source from about a total of 10 spread throughout this region dominated by smallholdings. Xurxo wishes they owned more but like theirs, neighboring vineyards have been passed along from generation to generation, and working them is a way of life. It’s a hobby. It’s what people do on their free time. It’s a lifestyle that money can’t buy.

Planted by his family in 1984, this small plot of land is composed of sand and clay and is the source for his Alma de Mar (spirit of the sea). In 2005, he finished planting a part of this vineyard that had been left unplanted because of its predominant clay soil which can be quite difficult to work in such a rainy region. Despite the lack of drainage and his family’s reluctance, Xurxo was convinced it would make wines of superior quality. Yeah, the vines don’t yield as much, but the concentration in the grapes gives the wine much more structure and a fatter mouthfeel.

He farms and makes sure his farmers’ farm as naturally as possible, as much as the region permits. In the cellar, spontaneous fermentation with native yeasts are a common denominator in all of his wines. Whether he works the lees or uses oak is on a wine by wine basis, vintage by vintage.

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