La Caña is a wine that Jorge Ordóñez and his winemaking team craft to demonstrate the potential that Albariño shows as a high quality, serious varietal. As Jorge was the first person to export this variety, he has a tremendous passion and appreciation for Albariño, and he decries the use of Albariño to make simplistic, mass-produced, and commercial wines. La Caña demonstrates the complexity, intensity, and longevity Albariño can achieve when sourced from old vineyards and using serious winemaking practices.
Traditional dry farmed viticulture. Practicing organic pergola trained vines, cultivated completely by hand.
Acidic sandy alluvial soils that are the result of the decomposition of the granite mother rock.
Atlantic climate. Very humid for most of the year with warm summers. Influenced by the gulf stream.
Hand-harvested and stored in small baskets. The grapes are sorted at the winery and pressed after a 12-hour cold soak, which helps prevent oxidation of the must and allows us to reduce the amount of SO2 used in winemaking. Destemmed and whole cluster pressing in a pneumatic press. Fermented 35% in 500L & 600L puncheons and demi-muids (second use through 12 vintages old), 65% in stainless steel. Sur lie ageing for eight months with bi-weekly battonage in both barrel and tank.
James Suckling – “Pineapple, lemon meringue, grapefruit and cloves. Medium-bodied and very tangy. Loads of apricot and citrus character. Drink now.” (92 Pts)