Bodegas Corisca Albariño DO Rias Baixas

Rias Baixas, Spain
Bodegas Corisca- 2015
Product Code
CSR03
Grape: Albariño
Size: 75cl
Alcohol: 12%
Drink now Suitable for vegans
1
Rating:
100% of 100
£17.50 // bottle // pack
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Rias Baixas, Spain
Bodegas Corisca- 2015

This stylish Albariño comes from the Spanish province of Galicia, right on the border of the world-famous Vinho Verde region of Portugal.

One sip of this wine, and you'll detect the hallmark flavours of apricot and baked pear. A deep breath will reveal the floral aromas reminiscent of peaches, and the finish is creamy--with just enough saline freshness to pique your interest. All in all, a well-rounded wine with a light colour and delightful flavours. Lobster or prawn cocktail is a great match for the fruitiness of this wine.

Bodegas Corisca

Bodegas Corisca was only created in 2009 when the Fernandez family decided to apply organic agriculture techniques to their Albariño vineyards. Corisca means "storm" in the local dialect. This artisan bodega is a pioneer in organic viticulture in DO Rías Baixas and is the only certified organic winery in the region. The winery is located in the municipality of Salceda de Caselas in the  Condado do Tea subzone of Rias Baixas and in the immediate vicinity of the Rio Miño, which forms the border between Galicia (Spain) and Portugal. As a result, they promote a natural winemaking process, characterised by respect for their land and agriculture. Corisca only has four hectares of vineyards, with vines averaging 35 years of age. Necessarily there is a limited production capacity of just 15,000 bottles per harvest. The soils here are mineral-rich derived from granite, gravel and sand. The Albariño vines are trained on wines in a pergola style, avoiding moisture and improving aeration and the ripening. Only organic fertilizer is used, for instance a mixture of marine algae and animal manure. Corisca Albarino is the only wine that this small family run bodega produces and it is meticulously crafted by Natalia Fernandez. Following a manual harvest in to small crates the wine is gently destemmed. Minimal intervention is the aim here. Prior to fermentation, the wine undergoes a cold maceration on the skins for 6 hours, followed by pneumatic pressing at low pressure. Static settling occurs for 48 hours followed by fermentation with natural yeasts in stainless steel tanks. Following fermentation and racking the wine ages on its fine lees for 3 months prior to bottling.

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