Weingut über:
Santalla Albarino
Granbazán Santalla is sourced from selected vineyards in the parishes of Villalonga and Nantes, within the municipality of Sanxenxo. Although located only a few kilometers from our signature vineyards in Cambados and Vilanova, this area represents a markedly different geological and climatic landscape within the Val do Salnés. The vineyards are predominantly north-facing and lie closer to the Atlantic entrance of the Ría de Arousa, resulting in a slower ripening cycle and naturally preserving freshness throughout the growing season. Their soils are characterized by a sandy-clay texture, derived from the weathering of a narrow belt of metamorphic rocks that extends across this part of the valley. These rocks originated as ancient sedimentary deposits that were transformed over millions of years by pressure and temperature. By contrast, our vineyards in Tremoedo are planted on sandy xabre soils formed by the weathering of granite, while our Coba de Lobos vineyard combines granitic soils with Quaternary alluvial deposits. Until now, granite has defined the identity and style of Granbazán's wines. Santalla, grown on clay-rich soils, opens now a different dimension to our portfolio - a wine of precision, structure and depth, combining remarkable tension with the ageing potential that characterizes the finest expressions of Albariño. Grown on sandy-clay soils derived from metamorphic sedimentary rock, Santalla adds a new dimension to our portfolio, alongside the wines from our Finca Tremoedo , which are rooted in soils of weathered sandy granite („Xabre“ in Gallego). 100% Albariño from two vineyards in the parishes of Villalonga and Nantes, within the municipality of Sanxenxo close to the Atlantic entrance of the Ría de Arousa. Orientation: north, soil: sandy-clay soils formed from the weathering of metamorphic sedimentary rock. 100% manual harvest in 17kg crates, long skin contact (<12 hours), 100% free-run juice and spontaneous fermentation in Austrian Fuder casks (Stockinger). Long aging on its lees (<12 months). Pale yellow, clean and bright, with an almost translucent appearance. The nose is cool and restrained, marked by aromas of white-fleshed fruit, with notes of Williams pear, flat peach and cherimoya, accompanied by delicate citrus. As it evolves in the glass, deeper layers emerge, revealing wet stone and chalk, together with subtle notes of marzipan and baked apple. The aromatic profile is completed by a subtle background of sea breeze and sea spray. On the palate, it shows a tense, vertical entry, supported by a firm, piercing acidity that lends structure and extends its progression. It displays pronounced nerve, with depth and a distinct saline character. The finish is long, fresh and sapid.
