# Granbazán Etiqueta Verde Albariño

- **Producer:** Bodegas Granbazán
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €15
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Aromas & flavours:** lemon peel, lime zest, grapefruit, green apple, white peach, apricot, orange blossom, herbal

## About this wine

Granbazán Etiqueta Verde Albariño is a white wine from Bodegas Granbazán, located in the Rías Baixas region of Spain, specifically the Val do Salnés sub-region. Produced from 100% Albariño grapes, this wine is a classic expression of the varietal, deeply influenced by its coastal terroir. Bodegas Granbazán was a pioneer in modern Albariño winemaking, establishing a legacy of quality and regional representation. The estate's commitment to expressing the unique sense of place, combined with traditional and innovative techniques, defines its approach. The wine is a testament to the distinctive character imparted by the Atlantic climate and granitic soils of the Val do Salnés.

## Interesting facts

- Grapes come from over 100 micro-plots in Val do Salnés.
- Vines average over 35 years old.
- Traditional 'parra' (pergola) system is used for vine training.
- Indigenous yeasts are used for fermentation.

## Food pairing

The wine's high acidity and vibrant citrus notes cut through the richness of seafood and creamy sauces, while its saline minerality enhances the natural flavors of shellfish. Herbal undertones in the wine can complement dishes seasoned with similar aromatics.

## Wine making process

The winemaking process for Granbazán Etiqueta Verde Albariño begins with hand-harvested grapes from over 100 micro-plots, collected in small crates. Upon arrival, the grapes are de-stemmed, followed by a 6 to 8-hour pre-fermentation cold maceration to enhance aroma and structure. Fermentation takes place in stainless steel tanks at controlled low temperatures, using indigenous yeasts. The wine is a blend of free-run and lightly pressed juice. Post-fermentation, it undergoes aging on its fine lees ('sur lie') in stainless steel for 4 to 5 months, adding texture and complexity before bottling.