Albariño Quinta de Couselo

• Graduation: 12,5º
• Varieties:
• Designation of origin: Rias Baixas
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O Rosal Albariño: Quinta de Couselo

If you are looking for a Rías Baixas with more to offer than the usual freshness of Albariño, Albariño Quinta de Couselo takes you to the O Rosal subzone, on the border with Portugal. There, Albariño grows alongside other native varieties, and it is this blend that gives the wine its body and character.

Not a single-varietal Albariño

Most Rías Baixas wines are made from 100% Albariño. This one adds 5% Caíño Blanco and 5% Loureiro, two local grapes that bring what Albariño struggles to provide on its own: Caíño adds acidity and structure, while Loureiro, named after the laurel (bay) tree, contributes the floral and balsamic aromas found on the nose. In the O Rosal vineyards these varieties are interplanted among the Albariño vines, as was traditionally done.

Six months on fine lees

This is the key to its texture. The grapes are hand-harvested into 15 kg crates, whole bunches are cold-macerated before pneumatic pressing, and fermentation uses native yeasts. The wine then rests for six months on its fine lees, which gives it the creamy mid-palate and the body that set it apart from a young Albariño of the vintage.

Estate vineyards in the Rosal valley

The grapes come from the winery's own vineyards, on predominantly granite soils with rounded pebbles and a few schist plots. The Rosal valley, open to the Miño river and to Atlantic influence, is the southernmost subzone of Rías Baixas.

Tasting notes

Appearance: intense lemon yellow with a greenish glint and a steely rim, clean and very bright.

Nose: elegant floral intensity (orange blossom, jasmine, chamomile), with fresh fruity notes (Red Delicious apple, lychee, Williams pear), lemon cream and lemongrass, subtle aromatic herbs (thyme, sage), freshly cut hay, delicate balsamic bay leaf and mineral notes.

Palate: an intense entry, full-bodied, fresh and balanced. The mid-palate is creamy and intense, with a minerality that gives way to saline notes, a long finish and a very fine retronasal aftertaste.

Serving and pairing

Serve at 10–12 °C. Its body and saline touch make it especially good with shellfish: cockles, razor clams, queen scallops and clams au naturel. Also with oily fish such as sea bass or grouper, surf-and-turf rice dishes and fusion cuisine.

Product details

Grape varieties: Albariño (90%), Caíño Blanco (5%) and Loureiro (5%)
Ageing: 6 months on fine lees
D.O. Rías Baixas, O Rosal subzone · Winemaker: José Manuel Martínez Juste
Size: 0.75 l bottle
Contains sulphites.

The blend and alcohol content may vary slightly from vintage to vintage. Please check the back label of the bottle you receive.

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