100% Albariño from Rias Baixas, Spain. Certified Organic, Biodynamic, Vegan, Min. Sulfites, Native Yeast, Spontaneous Fermentation.
HISTORY: Benito Santos is a central figure in the modern history of Albariño and the Rías Baixas D.O. He began working in his grandfather’s vineyards in the 1930s and made wine for serving in his bar – wines that repeatedly won prizes in the annual Fiesta de Albariño in Cambados. He was instrumental in the creation of the Rías Baixas D.O. in the 1980s.
ABOUT: The current owners now farm three vineyards in the Val do Salnés subzone of Rías Baixas, each of which is next to and named after an ancient church: Saiar, Bemil, and Xoan. Benito Santos wines are Salty, Mineral, and Structured, with ample fruit but none of the overly tropical flavors of many industrially produced Albariños.
VINIFICATION: All of the vineyards are now certified organic – a rarity in rainy, mildew-prone Rías Baixas – and winemaking uses only native yeasts and minimal sulfur. Benito Santos wines are salty, mineral, and structured, with ample fruit but none of the overly tropical flavors of many industrially produced Albariños. The grapes for this wine all come from a vineyard in Salnés, Rias Baixas, Galicia; vinified in tank with minimal sulfur. The wine spends a few months on the lees before bottling.
TASTING NOTES: Pale Straw color, clean and brilliant. Great aromatic intensity. Light-Med. bodied w/ Ripe White Fruit, Orchard Fruit, Stone Fruit & Tropical fruit on the nose, alongside Floral notes of Honeysuckle & Jasmine. Dry and fresh on the crisp and refreshing palate. Excellent structure & well rounded in the mouth, with hints of Toast and Nuts from time spent on the lees, which will develop more depth & complexity with further bottle aging. The finish is long, pure and full of Salty Minerality, evocative of Sea-Spray.
FOOD PAIRING: Enjoy this wine with Shellfish, Seafood, Sushi, Grilled Sea Bass, Branzino, White Fish, River Fish, Ceviche, Seafood Pasta, Risotto, White Meats, Spicy dishes & Vegetables. This wine will also pair exceptionally well with aged Manchego Cheese and Crusty Bread.