100% Albariño

Food pairings: Cooked seafood, white fish and shellfish; light pasta salads or pasta with marinara sauce; roasted oily fish; smoked sausages; grilled white meats; semi-cured cheeses.

Winemaking: Fermented in stainless steel tanks at a controlled temperature. After malolactic fermentation the wine stayed in stainless steel until bottling.

Vineyards and terroir: The grapes come from old vineyards trained on the traditional pergola system, on mainly granite soils with some chalk and clay. Albariño here gives very small, sweet berries with high natural acidity, thanks to the nearby Atlantic and the region's heavy rainfall. Lagar da Condesa's vines grow on sandy, granitic soils facing southwest, close to the Umia River and its waterfall, and are picked by hand.

Family and history: Kentia is made at Lagar da Condesa, the Rías Baixas winery of Gil Family Estates, the Gil family's group of wineries founded by Bodegas Juan Gil in Jumilla.

In the pictures: Pergola-trained Albariño vines at Lagar da Condesa. Photograph courtesy of Gil Family Estates.