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Made from 100% Albarín Blanco, a grape which was down to its last eight vines in the world when winemaker Rafael Alonso found them on his estate. Resisting calls to rip them up and plant something different, Rafael has steadily grown Albarín Blanco for over twenty years, and now owns 25 acres, or 20% of the total Albarín Blanco vines in the world.
This Albarín Blanco undergoes mechanical, nocturnal harvesting to ensure freshness and to prevent fermentation. After a cold maceration for 48 hours, the grapes are drawn off, pressed, and racked for a further 48 hours. Fermentation is done in 150 hectoliter (15,000L) stainless steel tanks at a temperature of 13°C (55.4°F).
