Do Ferreiro Albariño Adina 2022
Do Ferreiro Albariño Adina 2022
Highly regarded for crafting world-class white wines from albariño with incredible transparency, flavor, and depth, Do Ferreiro has become a reference point for the variety. They farm over 175 tiny plots of albariño by hand, all located in the heart of the Salnés subzone of Rías Baixas. The valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the ideal region in Rías Baixas for producing profound, terruño-driven albariño wines capable of improving in bottle. Do Ferreiro does not blend other grape varieties into their albariño wines, as is common in Rías Baixas. Farming is practicing organic, and fermentations are exclusively carried out by native yeasts.
With their limited single-vineyard series, Do Ferreiro winemaker Manuel Méndez continues the exploration of Salnés Valley’s potential by isolating exceptional vineyards and exploring how different soils, elevations, and exposures translate into world-class white wine. Do Ferreiro’s single vineyards demonstrate that the terruño of Rías Baixas is multidimensional and complex, yielding singular wines capable of improving in bottle for a decade or more. These singular expressions are available once a year in very limited quantities.
Adina is a 45-year-old albariño vineyard on unique oxidized gneiss and red schist soils in the area of A Lanzada, a part of the Salnés subzone facing the Ría de Pontevedra with a distinct Atlantic influence. The vines are pergola-trained, using a Cazanave-Marcón pruning style. A rare 600m wide vein of oxidized gneiss and red schist, originating near Porto and continuing north between the islands of Cíes and Ons, runs straight through the vineyards in Lanzada before resurfacing in the U.K. This unique soil gives Adina exceptionally bright aromatics, a wide and powerful attack with unparalleled structure and concentration with incredible finesse. Capable of developing in bottle for 10 years or more.
Vinification – Bunches are hand-selected in the vineyard, handpicked, and placed in small crates. Grapes are destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation begins using a pied de cuve from the winery’s historic Cepas Vellas vineyard, followed by aging on the lees for nine months without bâtonnage in stainless steel tanks. No malolactic fermentation, unfiltered, light bentonite fining.