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Maior de Mendoza is one of Galicia’s very first wineries, set up by the Barros family in 1978 before the Rias Baixes D.O. was even created. They, therefore, have some of the oldest and most revered vines in the entire D.O. and have, over the last half century, become leaders in producing award-winning, Atlantic-style Albariño that they export all over the world.
Based in Pontevedra, surrounded by vineyards and is on the hillside that descends on the fishing village of Carril, famous for producing the best clams in the world.
The process that has made Maior de Mendoza famous in Rías Baixas, is the use of lees, in which they have been pioneers, a technique they have been applying since their first harvest, when it was almost unknown in Galicia.
As always sustainable farming is practiced. No herbicides, insecticides or environmentally damaging products are used. Everything is done by hand.
Maior de Mendoza holds on to its family business roots and values with a corporate culture based on our passion for the Albariño variety and aiming to always present it at its very best. This is the commitment of the technical staff led by Cristina Mantilla, one of the most important oenologists in the country and one of the people who best understands the Albariño variety.
Pruning took place during the months of December and January. After the flowering in June, superfluous shoots were trimmed. Throughout the summer, the crops were thinned and excessive individual branches were cut. To favour maximum exposure to the sun canopies were trimmed in August. During the ripening period, a detailed analysis of plots kept checking on the levels of acidity and sugar in the grapes. The harvest took place between September 16th – 23th, finding the optimum level of maturation for each plot. All these works are made by hand.
Although known for their Sobre Lías styles, Maior de Mendoza started producing a “drink young” range of Albariños at the beginning of the 2000s.
Grapes were collected in 20 kg boxes; and stored in a refrigerated lorry whilst inside the vineyard and immediately transported to the Wine Cellar where cold pellicular maceration was applied on an average of 5 hours. Alcoholic fermentation took place over 21 days at a controlled temperature (16ºC-18ºC).
This Albarino has a straw yellow with slight greenish, limpid and bright. Aromatically, of medium-high intensity with stone ripe fruits, white fruits, fruits in syrup. The good acidity in the mouth refreshes the ripe fruits. Greasy, tasty, long and balanced.
Perfect with tapas, shellfish, fish, rice dishes, white meats and oriental cuisine.
To be enjoyed in its youth.
Don’t just take our word for it…
90 Points – James Suckling (www.jamessuckling.com)