Ailala Treixadura, Ribeiro

A full and textured Treixadura, with notes of juicy apricot and white peach balanced by tangy citrus elements of tangerine, blood orange, lemon and grapefruit peel.

Producer Note

Ailalá is a viticultural project created on the concept of being new, young and fresh created by winemaker Inma Pazos and sommelier Miguel Montoto, who produce wines with a clear identity built around the concept of terroir. Produced from indigenous varieties, the wines highlight the character of the North West of Spain, where the strong, cooling Atlantic influence is combined with sustainable cultivation techniques reflecting the utmost care for the land. The result is a duo of indigenous, fun and vibrant varietal wines with great personality that come from this historic wine producing region. Ailalá is a Galician word, used in traditional folklore that has clear Celtic origins. Although it does not have a direct translation, is a cry of joy and fun: 'Ailalá!, Ailalelo!', it’s the Galician equivalent of Olé!

Vineyard

The grapes come from a selection of parcels in estate vineyards in the Avia River Valley, which are located in the D.O. Ribeiro within the Galicia region of Spain. The D.O. is located between the Rias Baixas to the west and Ribeira Sacra to the east. The grapes for this wine come from the municipalities of A Xarmenta en San Cristóbal and Pazo Lodeiro in San Fiz Do Varón. The vines are planted on a combination of terraced plots known as socalos, and sloped plots orientated to maximise exposure to the sun. The soils in the region are granitic sands, known locally as sábrego, which warm up quickly and retain the heat. The region is greatly influenced by the Atlantic Ocean with relatively high rainfall and humidity, although its inland location shelters it from the impact of Atlantic storms. High levels of sunshine allow the grapes to reach excellent maturity levels, however the characteristic high acidity from the cooler influences, results in wines of great balance. The grapes are hand-harvested at optimal maturity. 

Winemaking

The grapes were carefully selected in the vineyard. The grapes were cooled and pressed with a pneumatic press under temperature controlled conditions. The musts were separated and naturally clarified. Fermentation took place at low temperatures and remained on the lees for four months, during which regular stirring imparted complexity and texture to the wine. The wine was rested in stainless steel vats for several months until bottling took place on a Flower Day the following summer. 

Tasting Note

A complex and layered expression of Treixadura, with vibrant aromas of lemon curd, apricot, white flowers and herbal overtones. Full and textured, juicy apricot and white peach flavours are balanced by tangy blood orange, lemon and grapefruit peel. 

Grape

Treixadura 100%