Type of Wine: Full-bodied white wine

Closure: Cork

Suitable for vegans

Country: Spain

Region: Galicia

Producer: Agro de Bazán, Vilanova de Arousa

Grape variety/varieties: albariño

Winemaking: The specially selected grapes are hand-picked. After destemming, a cold maceration at 6 to 9°C for 8 hours follows. This allows more aromatic compounds to enter the must. For fermentation, the grapes are placed in stainless steel tanks, and by the grapes' own weight, some of the juice drains off. This 'free-run juice' ferments at a maximum of 20°C for 5 weeks, after which the wine remains on the lees for at least 4 months. This increases the wine’s complexity and also makes it softer. Ambar (brown) refers to the color of the label. The 'Ambar' is a 'vino de Lagrima', a free-run wine. 

Producer details: Agro de Bazán has been making wine since 1988 from about 13 ha of its own vineyard. In addition, they control 45 ha of vineyard from 200 winegrowers. In the 1970s and 1980s, Rías Baixas was an unknown wine region, where viticulture was highly fragmented. The local population made wine with little knowledge from very small plots, mainly for private use, sometimes for local sale, often still without a label on the bottle. Distribution of wine was very limited. When demand increased, Manuel Otero Candeira came up with the idea to create volume through his own production and by buying grapes from winegrowers, making sales outside the region and for export possible. For this, he invested large sums of money in buildings, cellars, and equipment. The best winemakers were also attracted. Quality improved by leaps and bounds, and the wines became highly sought after. No wonder Agro de Bazán is seen as the pioneer of the region, with wines considered among the very best in the area. Since 2017, the company has been taken over by Pedro Martínez, who, in addition to owning a bodega in Rioja, now also invests heavily in Agro de Bazán to bring the albariños to an even higher quality level. Diego Ríos is the young, promising Chilean oenologist with lots of experience, including in the Mosel.

Area information: The Rías Baixas area is located in Galicia, the far northwest of Spain. The Rías Baixas, or 'lowland rivers', are large fjord-like inlets and bays. This D.O. of over 2,400 ha consists of 5 subregions: Condado do Tea and O Rosal on the border with Portugal along the Miño river, Soutomaior and Ribeira do Ulla further inland, and Val do Salnés, the best region for viticulture on the Atlantic Ocean coast. The soil in Val do Salnés consists of granite with an alluvial top layer. It is the coolest and wettest area of the region. Galicia has very high rainfall, 1520 mm per year, which is twice as much as in the Netherlands. Local wine consumption here is many times higher than in the rest of Spain. Traditional pergola viticulture is still often seen here, a framework of poles with slats and wires, where the grapes form a kind of roof up to 180 cm above the ground. This ensures the grapes are sufficiently ventilated, so the fruit can remain healthy and not rot prematurely due to the humid climate. The thick skin of the albariño grape also reduces the risk of mildew.

Serving suggestions: With light fish dishes, shellfish and crustaceans, light white meat and poultry, pastas, vegetable dishes, salads.

Serving temperature: 8 to 10ºC

Other information: It is often said that the albariño grape is related to riesling and was brought to Galicia by pilgrims. This is not true. Most likely, albariño is related to loureiro.

Allergens: sulfites