TASTING NOTES

Raimat’s “Saira” Albarino is named after the Spanish word for the log-necked, graceful storks which frequent the Catalan area, Costers de Segre.

Cultivated across a number of vineyards managed and fermented separately to maximize ripeness, texture and complexity, this is one of Raimat’s more exciting wines. The coldest plot is fermented at a low temperature to obtain the citrus component. The creaminess is achieved from fermentation on its lees and daily stirring. The vanilla and woody notes come from fermentation in barrels. To achieve even greater complexity, a small percentage of Albariño are aged for over 10 months in barrels.

The wine is pale yellow in colour with greenish hues. Intense aromas of citrus, dried flowers and spices with an additional hint of sweet vanilla.

FOOD PAIRING

White meat, fish, seafood, rice dishes and pasta and aperitifs such as anchovies, cockles, octopus and olives.