O Genoveva Albarino

Learn More About This Wine

The Finca Genoveva site, which is 5 km inland and home to vines of 150-200 years old, produces much deeper, and more complex wines, especially when aged. 

Genoveva, a passionate woman, took care of her family’s vineyard during the early 20th century. Lola, now in her nineties, remembers her mother planting new vines and replanting empty spots. Lola made white and red wine annually, selling it to local bars and restaurants. After the D.O.Rias Baixas was created, selling home-made wines became prohibited. Lola continued tending the vines, sharing the remaining wine with friends and family.

A 2.5ha vineyard was planted using a traditional pergola training system. After a year of neglect, the vines remained healthy. Rodrigo revived the vines using a 1.50m high pergola. The oldest vines are around 200 years old, with 80% being at least 90 years old. The vineyard has remained untouched by phylloxera, with gentle pruning and keeping the vines intact.

The Albarino grapes are destemmed and pressed and after three or four days of settling the must goes into a large oak cask. It stays there for fermentation and maturation for one year, a small amount of SO2 is added after the alcoholic fermentation to block the malolactic conversion. The wine is kept on the fine lees, but there is no bâtonnage done. Only native yeasts are used and there is no temperature control, the wines are not racked during the ageing unless absolutely necessary, keeping the vinification and ageing as static as possible.