La Caña is a wine that Jorge Ordóñez and his winemaking team craft to demonstrate the potential that Albariño shows as a high quality, serious varietal. As Jorge was the first person to export this variety, he has a tremendous passion and appreciation for Albariño, and he decries the use of Albariño to make simplistic, mass-produced, and commerical wines.. La Caña demonstrates the complexity, intensity, and longevity Albariño can achieve when sourced from old vineyards and using serious winemaking practices.
Viticulture: Traditional dry farmed viticulture. Practicing organic pergola trained vines, cultivated completely by hand.
Soils: Acidic sandy alluvial soils that are the result of the decomposition of the granite mother rock.
Climate: Atlantic climate. Very humid for most of the year with warm summers. Influenced by the gulf stream.
Winemaking: Hand-harvested and stored in small baskets. The grapes are sorted at the winery and pressed after a 12-hour cold soak, which helps prevent oxidation of the must and allows us to reduce the amount of SO2 used in winemaking. Destemmed and whole cluster pressing in a pneumatic press. Fermented 35% in 500L & 600L puncheons and demi-muids (second use through 12 vintages old), 65% in stainless steel. Sur lie ageing for eight months with bi-weekly battonage in both barrel and tank.
Aging: Sur lie ageing in the fermentation vessel for eight months with bi-weekly battonage in both barrel and tank.
|Bodegas La Caña
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