Fillaboa - Albarino2018
Penin Guide 91
Aroma: floral, fresh fruit, citrus fruit.
Boca: flavourful, fresh, fine bitter notes.
by PN, Penin Guide , 2020
Fillaboa, meaning “the good daughter” in the Gallego dialect of northwestern Spain, produces some of the rarest and highest quality wine from the D.O. Rías Baixas. Bodegas Fillaboa’s estate is focused exclusively on the cultivation of Albariño, the star white wine of the region, famed for its freshness, complexity and compatibility with local seafood.
Bodegas Fillaboa is owned by the Masaveu family, which traces its winemaking history back to the 14th century. The family re-invested itself in Galician wine production, culminating with the purchase of Bodegas Fillaboa in Salvaterra de Miño in 1988. Today Fillaboa is home to a tasting facility and formidable art collection housed in a 15th century Romanesque castle near the River Miño that forms the border between Spain and northern Portugal.
Straw yellow with green hues, clear and bright. Featuring high-intensity aromas of ripe fruit, pineapple, apple, mango and citrus fruits. Very candid and aromatic. The attack is smooth and tasty. The mid-palate is long with a great balance between flavors and well-integrated acidity. This wine is fresh and fruity with good structure, very round and offering a long aftertaste. A fruity and pleasant Albariño wine full of nuances.
This wine is made with grapes grown in the historical Fillaboa Estate. The 180 acre vineyard lies on rolling slopes, bordering with the Tea and Miño Rivers in the south, forming a natural border with Portugal. The blend is created from 8 of Fillaboa’s plots, boasting the best terroir and highest quality grapes. The soil has a stony, sandy-loam texture and the vines are between 13 and 25 years old.
Fillaboa’s winemaking method is based on enhancing the Albariño grape’s primary aromas together with the unique qualities of their “terroir”, resulting in harmonious white wines with good structure. Fermentation takes place at low temperatures in stainless steel vats; the wine is then kept on fine lees until bottling. Finally, tartaric stabilization and slight filtering are carried out, offering fresh and expressive wines.