The Ca’ Di Mat Valautín Albillo comes from several small vineyards planted in three different types of granite soils, lying 800–850 metres above sea level. Organically grown and hand harvested, then left to spontaneously ferment, the 2018 vintage was given 12 months elevage in old french oak before bottling. This wine is aromatic and boasts incredible freshness, minerality and volume all playing out over an impressive length.
“The second vintage of the village white, the 2018 Valautín Albillo had a slightly longer élevage — 12 months instead of eight — in the fermentation vessels with the lees that were not stirred. 2018 is a very different year from 2017, much cooler and wetter. The aromatic profile is completely different from the 2017, and I would say it’s also completely different from the majority of Albillo wines. The day I tasted it, the wine had incredible aromatics, to the point that it made me think of a Savagnin from Kenjiro Kagami in Jura or the Coteaux Champenois white from Emmanuel Lassaigne! The palate combines volume and the voluptuous character of the grape with length and freshness. It’s really delicious, full of character and very affordable. 4,000 bottles produced. It was bottled in January 2020.”
