Articles

Home  ///  Articles  ///  Article

Launching

Bouza Bodega Boutique has its successful Albariño ready, for the 2010 vintage now in a striking bottle

This varietal has been one of the most successful products of the winery and in earlier editions received not only accolades from connoisseurs but also recognition in its place of origin: Galicia, as a result of which the production was soon sold out. As previously announced, to accompany the product excellence, Bouza acquired a bottle imported from France with fine shape and, for the second year, Stelvin Lux screw cap closure.

As announced by its CEO, Juan Martín Borda, in a report published by Bodegas del Uruguay on February 15, Bouza Bodega Boutique launches the vintage 2010 of its praised Albariño. But this time it will be with new packaging. This new bottle implies the conjunction between the wine and its packaging, because a product that stands out both in the domestic and foreign markets, deserves a bottle to hold it which may anticipate, with its beauty and technology, the quality of its content.

The Denomination of Origin of this Galician grape is Rias Baixas, in reference to the region where it comes from, where the Galician white wine of greater prestige is produced. In Uruguay, the Albariño is grown exclusively by Bouza Bodega Boutique, because it has the same origin of the family that founded the establishment in 1954, when they decided to cross the Atlantic from their homeland in the Ferrol, in La Coruña, to settle down in Montevideo.

The 2010 harvest has already given its fruits, and the expert hands of Eduardo Boido, the winemaker, have forged the Albariño 2010: one of the most successful wines among consumers and critics, that exceeds, for the characteristics granted to it by this terroir, many labels of the same variety, even in Spain, where it has gained great recognition.

Winemaking process

As almost all the white grape varieties, the Albariño is made by fermenting the clean must, but in this variety,since it is rich in aromatics, a pre-maceration of 4 or 5 hours at 7 °C is performed, then it is pressed to separate the juice for fermentation, which takes place 30% in oak barrels and 70% in stainless steel tanks separately maintaining the tank temperature at 17/18 °C. The barrel fermentation begins at 16/17 °C and ends around 20 °C, then it remains with the lees for three months both in the tank as in the barrel, while bâtonnage is conducted in both vessels for lees stirring. After that, both wines are assembled, and the wine is stabilized and bottled.

Contrary to what happened last year, in 2010 the weather was very wet during the growing season, but the Albariño suits well to damp climates, being from Galicia, this is a variety ready for it. "It is still premature to make a comparative judgment between the two vintages, both have good intensity of flavor and the result has been quite similar," expresses Eduardo Boido.

We recommend the enthusiasts of this wine to acquire their bottles as soon as possible, since in 2009 the entire production was sold out in three weeks.

 

 

The most complete database
on wineries in Uruguay.

Subscribe to our free Newsletter.