Bodegas Aquitania Rias Baixas Legado del Fraile Albarino 2022

Grapes are pressed and macerated with the skins at cold temperatures for several hours to add aromatics and incorporate the native yeasts. The wine is then seperated from the skins and allowed to warm to begin fermentation. About half way through fermentation the wine is racked off the gross lees and allowed to continue. The gross lees are maintained and used as nutrient additions to help fermentation along. The wine ages on the fine lees for a few weeks with occassional stirring. The wine is bottled filtered and stabalized. Malo sometimes happens but is not controled.