# La Caña Navia (2021)

- **Producer:** Bodegas La Caña
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, blossom, butter, cream, toast, vanilla, honey, almond, dried apricot

## About this wine

La Caña Navia is a distinguished expression of Albariño crafted by Bodegas La Caña, a project founded by pioneer Jorge Ordóñez in the Rías Baixas DO of Galicia, Spain. Located in the Val do Salnés sub-region, which is widely considered the birthplace of the Albariño grape, the estate benefits from a cool, maritime climate heavily influenced by the Atlantic Ocean. The vineyards are planted on decomposed granite and sandy soils, which impart a distinct mineral character to the grapes. Navia represents a serious, age-worthy style of Albariño, sourced from the estate's oldest vines planted in the traditional pergola system. This training method keeps the grapes elevated, protecting them from the region's high humidity and promoting optimal airflow.

## Interesting facts

- Navia is named after an ancient Celtic river goddess, paying homage to the pre-Roman history of Galicia.
- It is sourced from the estate's oldest pergola-trained Albariño vines, planted in the sandy granite soils of Val do Salnés.
- Unlike most Rías Baixas wines, it undergoes wild yeast fermentation and aging in large neutral French oak foudres.

## Food pairing

The high natural acidity of Albariño cuts through rich, buttery sauces and oily fish, while the texture gained from extended lees aging allows the wine to stand up to weightier dishes like roasted pork or crab cakes. The inherent salinity of the wine, derived from its coastal terroir, makes it a perfect match for fresh shellfish and seafood.

## Wine making process

The winemaking process for La Caña Navia sets it apart from standard Rías Baixas wines. Grapes are hand-harvested and undergo rigorous selection. Fermentation is carried out using indigenous yeasts in large, neutral French oak foudres (2,500 to 4,000 liters) and 500-liter puncheons, rather than stainless steel. Following fermentation, the wine is aged on its fine lees with regular battonage (lees stirring) for approximately 12 months. This extended lees contact and neutral oak aging integrate the high natural acidity of the Albariño grape, adding exceptional texture, weight, and complexity without masking the pristine varietal fruit.