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For me Albariño does not get much better. The reason is sight and vineyard work. The son Miquel works the vines and makes the wine. He is not an enologist. He is the Spanish equivalent to the French vigneron. A vinicultor you may say. He farms one 7 Ha. contiguous vineyard attached to his home. One long slope. This wine is his bread and butter. It sees 18 months of lees contact and shows an extremely stony and waxy nose. It's not about the fruit with this wine. It is the minerality. Brooding granitic minerality. The structure is chiseled and precise with lovely creamy salt/brine/mineral characteristics complimented by subtle fruit in the finish. Which all and all comes across as stunningly long and surprisingly elegant. Chabli-esque. cb

P.S. We took this to dinner after our tasting at the winery and this was the most versatile wine on the table. It's the one you keep going back to.