Highly regarded for crafting albariño, Do Ferreiro has become a reference point for the grape. They farm over 175 tiny plots of albariño by hand, all located in the Salnés subzone of Rías Baixas. This valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the best zone in Rías Baixas for growing profound albariño. The blend of these plots is what makes up Do Ferreiro Albariño. No other grape varieties or regions are blended into Do Ferreiro, as is common with many albariño wines. Fermentations are exclusively carried out by native yeasts.
Vintage – They compare 2018 with the elegant and age-worthy 2010 vintage. Budding was late, with a very cold and foggy spring, which slowed fruit development. At the end of July, the weather changed quickly from winter to a very mild summer, the heat delayed until late July and August. These conditions were followed by a period of heat, which was ideal for optimal ripeness and full phenolic maturity. Gerardo, Manuel, and Encarna believe the above-average vintage should be long-lived and will begin to show its best five years after the harvest.
Vinification – After a manual harvest, the grapes are destemmed and given a brief cold soak. Alcoholic fermentation is started with indigenous yeasts using the pied de cuve method in temperature-controlled stainless steel tanks. The wine is then aged on the lees for at least six months before bottling.
Vine Age: 15-50 years
Soil: Granite and Sand
Farming: Practicing organic
Vinification: The grapes were 100% destemmed and the wine was fermented with indigenous yeasts in temperature controlled stainless steel tanks.