|Style||Dry, White, Medium Bodied, Stone and Citrus Fruit, Floral, Fresh, Salinity|
|Region||Rias Baixas, Galicia, North West Spain|
El Jardín de Lucía Albariño is one of our DO Rías Baixas favourites, boasting lifted and intense ripe citrus and stone fruit aromas, a vibrant and textural palate, and a complex finish with crisp acidity and a refreshing saline twist. Perfectly pairs with fresh white crab, seabass, squid and sardines.
Decanter Magazine: 89Pts
Drinking Window: 2023 - 2027
"Delicate nose with jasmine and citrus notes, biscuity, and quality leesy character. Brisk and firm, with a smoky aspect. Good weight and body."
Sarah Jane Evans MW, Pierre Mansour, Beth Willard
About the Producer
Vila Viniteca is a family business, established as a food and wine shop in downtown Barcelona in 1932, just two minutes walk from Santa Maria del Mar Basilica.
In the early '90s, co-owners Quim Vila and Francisco Marti decided to re-invigorate the business - giving it a real focus on wine (Francisco Marti was already experienced in the wine business as owner of the Ca N'Estruc etstate in Catalonia). In 2010, as the result of a joint-venture between Vila Viniteca and the team behind Comando G. (Fernando García and Daniel Gómez Jiménez-Landi) - the Uvas Felices (Happy Grapes) project was born.
They craft a range of intensely pure and expressive wines from old vine Garnacha (between 50 and 90 years old) in Cadalso de los Vidrios (Madrid). Here low-yielding vineyards skirt the high mountain forests in the Sierra de Gredos hills. The project also incorporates an Albariño produced in collaboration with Bodega Zárate in Rias Baixas.
Vineyard and Winery
An Uvas Felices project - in partnership with Bodegas Zarate in Meaño. Albariño grapes are selected from 20 small plots around the towns of Cambados and Ribadumia, in the province of Pontevedra. The soils are shallow and sandy, and the climate mild and humid. After hand-harvesting in September, the grapes are fermented, using only the natural grape yeasts, in stainless steel at controlled temperatures. The wine spends 4 months on lees before bottling.
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