# Deusa Nai Albariño (2023)

- **Producer:** Bodegas Marqués de Cáceres
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, lime, peach, melon, pear, pineapple, herbaceous, cream, dried apricot

## About this wine

Deusa Nai is a premium Albariño produced by the historic Rioja estate Bodegas Marqués de Cáceres, which expanded into Galicia to apply its rigorous quality standards to the native varieties of Rías Baixas. The name translates to 'Mother Goddess' in Galician folklore, representing fertility and the earth. Sourced from small, selected parcels in the coastal sub-regions of O Rosal and O Salnés, this wine is part of the producer's 'Your Way Gourmet' family, which is specifically designated for restaurant allocations and elevated culinary programs rather than mass-market retail distribution.

## Interesting facts

- Deusa Nai translates to 'Mother Goddess' in Galician folklore, representing fertility and protecting vineyards from Atlantic storms.
- The wine is part of the 'Your Way Gourmet' family, specifically crafted for exclusive restaurant allocations rather than mass retail.
- Vines are trained on high traditional pergolas (parrales) to keep the grapes off the damp Galician soil and prevent rot.

## Food pairing

The high acidity and distinct saline minerality of this Albariño act as a natural palate cleanser, cutting through the richness of seafood while mirroring the natural salinity of shellfish. Its medium body and vibrant citrus profile complement light proteins without overwhelming them.

## Wine making process

The grapes are harvested entirely by hand in mid-September using small 20 kg crates to prevent premature crushing. Upon arrival at the winery, the fruit undergoes cold pre-fermentative maceration to maximize primary precursor extraction. Fermentation is carried out in temperature-controlled stainless steel tanks at 16 to 18 degrees Celsius. Following fermentation, the wine is matured on its fine natural lees in stainless steel for five months to build mid-palate texture, completely avoiding oak contact. It is refined in bottle for an additional three months before release.