Albamar 2018

I tasted the 2018 Albamar next to the 2019 bottling of this Albariño. This comes from multiple small plots, some owned, some from grape growers, mostly on granite soils. The full clusters are pressed (but they are thinking about destemming to see if they preserve some more acidity), then they do a pied de cuve and use the indigenous yeasts. The juice is let to settle for a couple of days and after alcoholic fermentation they rack it and keep the wine with the fine lees for four to six months. The idea is that this wine, like most, doesn't do malolactic. 2018 is a vibrant vintage, it feels fresher, almost younger than the 2019, which gives me an idea of the long-term behavior of this 2018 in bottle. It's a little sharper, tasty and very saline, with a long finish. There are 55,000 bottles of this.