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SPAIN-PORTUGAL
– GRAPES –
Hand harvesting is a hard job over which Bodegas Pablo Padín
takes particular care
D.O., using the traditional method, similar to French
Champagnes and Spanish Cava.
The winery’s ethos revolves around “significant respect
for tradition and our origins, where we endeavour to
show care throughout the entire production process,
from carefully nurturing the vines to choosing the grape
for each of our wines, tending to every need throughout
the entire winemaking process to obtain maximum
expression from the land and variety.”
At Pablo Padin, the feeling is that there are subtle
differences which distinguish Albariño from Alvarinho
and also other Albariño wines made across the world:
“Despite being the same variety of grape, the land,
the region is what characterizes differences in identity,
aromatic notes, nuances of taste, levels of acidity and
minerality.”
José Oliveira is the winemaker and managing director
at Bodega Ponte da Barca
ADEGA PONTE DA BARCA (VINHO VERDE DOC
– PORTUGAL) – WHERE ORIGIN MATTERS
This winery was established in 1963, although it was not
until five years later, in 1968, that its operations started.
After over 50 years making wine, it continues to place
great value on making wines from indigenous varieties
from the region, which obviously include Alvarinho.
Around 1,000 winegrowers belong to this winery, farming
a sizeable 1,200 hectares of vines.
In recent years, Adega Ponte da Barca has invested in the
latest technology in order to preserve and improve the
quality and authenticity of its wines.
The winery “intends to remain faithful to its principle
of ‘Origin Matters’. Therefore, the main mission is to
produce unique wines that impress through the pleasure
of being enjoyed in good company and in moderation”.
According to Adega Ponte da Barca, there are three factors
that distinguish Alvarinho from Albariño: the microclimate
of each region, producing differing characters; vineyard
management systems and winemaking techniques. In
Rías Baixas, the pergola training system is used, leading to
the development of vigorous vines, while in Vinho Verde,
the simple cordon is preferred, the greatest advantage of
which is improved fruit quality. With Albariño, malolactic
fermentation is utilized, whereas with Alvarinho, it is not,
making the wines fresher, although it is common to use
batonnage in the winemaking process. All these factors
make the wines different.
66 SUMMER 2021 GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE