Fulget 2006 Albariño

The producer of Fulget is Adega "Maior De Mendoza" which is located in the famous sub zone of the Salnés Valley, within the D.O. Rias Baixas. This D.O. is located in the far northwest corner of Spain, in the lush, verdant region of Galicia. It is an exceptionally beautiful wine region. The star wines from Rias Baixas are made with the Albariño grape. Albariño has been likened to both Riesling and Viognier, Riesling for its minerally character and Viognier for its bouquet of peaches and apricots. Many wine experts, believe that Albariño is actually the Riesling grape and that the vines were brought over by medieval German monks who were establishing monasteries on the Camino de Santiago (Saint James Way). The regulatory council in Rias Baixas disagree and believe that the Albariño grape is indigenous to the area. While the experts can’t seem to agree on the origin of Albariño, they definitely agree that it is Spain’s most elegant white grape.

Albariño wines have been nicknamed the Wines of the Sea, based on their derivation from coastal vineyards and on their compatibility with seafood. In fact Rías Baixas is not only famous for the for it’s outstanding Albariño’s but also for its wonderful seafood. Fishing villages line the rías and ocean coasts, and fishing is a major industry. It is a delightful experience for locals and visitors alike to spend a sunny afternoon at a charming little outdoor cafe in a Rías Baixas fishing village, enjoying a plate of fresh seafood and a bottle of crisp, dry Albariño wine.

Pruning took place in the months of December and January. After flowering in June, superfluous shoots were trimmed. Throughout the summer the crops were thinned and excessive individual branches were cut by hand. To favor maximum exposure to the sun canopies were trimmed in August. During the ripening period a detailed analysis of plots kept check on the levels of acidity and sugar in the grapes. The harvest took place between September 9 and 19. The weather conditions were hot and remained dry which meant plots could be harvested separately at optimum ripeness. The grapes were collected in 20kg boxes; and stored in a refrigerated lorry whilst inside the vineyard and then immediately transported to the winery where cold pelicular maceration was applied on an average of 5 hours. Alcoholic fermentation took place over 21 days at a controlled temperature (16ºC-18ºC). Partial malolactic fermentation was applied aiming at all times to reach required acidity levels.

A green-yellow color, it is intensely aromatic with a notable presence of white peach, pear, citrus and seductive perfume scents of orange blossoms. In the mouth it is fresh and fruity with intense mineral flavors mingling with green apple, peach and almonds that shimmer and shine through the citrus-infused finish. It is smooth and tasty with great persistence.

Food Pairing

Perfect with a fresh seafood platter or any type of seafood and poultry.

TA: 6.2

R/Sugar: 3.7g/l

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