Lagar de Costa only produces wines from summer-grown grapes from right next to the sea in Viña becerreira. Cold maceration for 2 days. Rego do Sol spends 15-20 days in contact with the skins, during which time it goes through spontaneous ferment using wild yeasts. No stiring of the lees occurs pre - during or post fermentation. 3 months ageing on the lees in stainless steel before bottling for 3 months and then its ready for release. The wine is made using minimul intervention, it is unfiltered, unfined and sulphite free.
Albariño 'Rego do Sol'
- Lagar de Costa
- Rias Baixas, Spain
Method & Production
A 0-sulfur dosage natural wine that nonetheless offers varietal tipicity. The nose is a complex sum of green and citric fruits, backed with hints of fennel and grass. The palate is clean and crisp, where the fruit character is joined by a marked mineral salinity.
This medium-bodied Albariño accompanies rather than domintes, making it a food-friendly companion for many dishes. Pairs well with salty dishes, fowl and most appetisers and tapas-style dishes, but shines best when paired with shellfish and fish in general.