Zarate Albarino Rias Baixas Val Do Salnes 2023 750ml

Oscar Garcia Lead Wine Sommelier 67Wine.com | Beautiful hues of pale straw yellow jump from the glass. Nose is layered with beautiful tropical and citrus fruit with unmistakable sea breeze salinity that defines Albarinos from the Salnes Region.

Albariño Zárate is a fresh, balanced and elegant Albariño white wine with marked mineral notes, the key element for its balance is the natural acidity. The acidity vibrates in the mouth, in the nose fine, fruity notes on a mineral background.

The vines from which the Zárate grapes are made have an average age of 35 years and are mostly on granite soil, about 50 meters above sea level. About 1,200 vines are planted per hectare of vineyards. The Zárate winery currently has 7 hectares under production, divided into 11 vineyards around the villages of Sisán and Padrenda.

The two villages are located in the Salnés valley, which, with its poor, organic soil and sunny microclimate, is considered the place of origin of the Albariño grape variety. A special feature are the three old vineyards planted with ungrafted Prefiloxera vines. In terms of climate, 2022 was a year divided into two, with a cool, very rainy first half until around June. From July it was warm and dry until autumn, so that Zarate had a very good harvest without any interludes of rain. The grapes were harvested in perfect condition and the alcohol content was average. Winemaker Description. 
The purely manual harvest took place between September 15th and 28th, 2022. After fermentation in steel tanks, the wine remains in the tank with its yeasts for three months to gain complexity. The wine was bottled in January 2023.
The vines are cultivated with an environmentally friendly viticulture. Since 1994 all plots have not been plowed and therefore have a natural cover. It can therefore be dispensed with any herbicides. With the 2006 vintage, Zárate received certification for controlled, integrated production. This system serves to achieve better quality harvests, avoiding the use of insecticides and acaricides and ultimately minimizing the use of pesticides to the extent that the winegrower's heritage is preserved and the environment protected.
The harvest is purely manual with the first selection of grapes on the vine. After destemming, the mash is pressed very gently in order to achieve a low must yield. After a rough filtration, spontaneous fermentation takes place in stainless steel tanks and the must stays there on the lees for 3 months.