An historic Rías Baixas winery, Fillaboa is one of the largest and most beautiful estates in Galicia. Located near the Portuguese border in Salvaterra de Miño (Pontevedra), between the Tea and Miño rivers, the 19th century estate sits on an 182-acre (74 ha) property framed by an old world stone wall and a stunning 15th century Romanesque bridge. The property encompasses a traditional manor house and an abundance of natural plantings, from magnolias to cork trees, and, of course, vineyards dedicated to 100% albariño wines. Fillaboa is known for terroir-driven wines that reflect the legacy of their singular estate.
According to winery lore, when the Romans first passed through the Fillaboa property 2,000 years ago, they immediately knew the vines were special. Grapes have been cultivated here for generations, including for wines sent to the Pope, according to an article in Faro de Vigo in 1999. In the years that followed, illustrious tenants cared for the land, committed to preserving its magic. In 2000, the Masaveu family purchased Fillaboa and expanded the estate and its production.
SUSTAINABLE VALUES
At Fillaboa, the natural world surrounds you. In an effort to protect the groundwater and nearby rivers, Fillaboa developed a wastewater treatment plant that cleans and processes all water in the winemaking process. The winery uses ultraviolet light to eliminate possible microorganisms present in the water and a phytobacteria system to decompose viticultural treatment products through natural microbiological action Theytreatthewaterfortheirownusewithin the winery, but also to make sure any water that goes back into the ground is free from pollutants.
THE TEAM
Fillaboa is owned and operated by the Masaveu family, who trace their winemaking history back to their ancestor Don Federico Masaveu Rivel, who owned vineyards in the mid-19th century in Catalunya. José Masaveu Herrero is theCEOofMasaveuBodegasandhasworkedinthewine sectorsince1998.
Isabel Salgado has been Fillaboa’s winemaker for more than20yearsandhasbeenmakingalbariñowinesfor30 years. With albariño in her veins, she is driven by the the uniquely diverse terroir of Fillaboa and the magic of Galicia.
TERROIR
Fillaboa’s terroir is defined foremost by its rolling hills near the Miño and Tea rivers, home to a range of animal life and vegetation including alluvial forests and Atlantic wet argan. Decomposed granite called xabre in Galicia predominates with sandy loam texture and river stones throughout, creating exceptionally clean, aromatic wines. The acidic soils reinforce albariño’s refreshing acidityandthesandycompositionfacilitatesdrainage.
An exhaustive soil study conducted in 2017 has enabled Fillaboa to identify and cultivate 12 distinct parcelstorealizetheirfullpotential.
Located in the Condado do Tea subzone of Rías Baixas, Fillaboa benefits from an Atlantic influence with abundant precipitation in autumn, winter and spring. While the fall and spring are temperate, summer temperatures can reach as high as 104°F (40°C) with ample diurnal temperature shifts. Due to the relatively higher temperatures of this subzone, albariño has a distinct aromatic profile with pronouncednotesofstoneandtropicalfruits.
FACT
Due to the unique combination of its mild Atlantic climate and well-drained soil, Fillaboa is an ideal site for the native variety of albariño grapes to thrive.
VITICULTURE & WINEMAKING
ALBARIÑO Bodega Fillaboa elaborates wine that expresses the subtlety and depth of their terroir. Albariño, the renowned native grape of Rías Baixas, shows complex aromatics and beautifully structured acidity that make memorable, elegant wines. Fillaboa is fermented in stainless steel tanks and ages on fine lees for six months, lending texture and complexity. Due to the strong backbone of alcohol and acidity, albariño ages exceptionally well, gaining depth and complexity over time.
ARTISANRY All wines are elaborated in small volumes from unique parcels and vinified separately, ensuring care and attention is maintained at every step. Operating with a philosophy of minimum intervention, Fillaboa use only native yeasts in fermentation. The wines are not clarified and minimal doses of ascorbic acid and sulphur are the only products added. Duetotheripenessofthegrapes,thewinesusuallydonotgothroughmalolacticfermentation.
FINCA MONTE ALTO The prized Monte Alto pago, which features 17 acres (7 ha) of vineyard that sit at the highest point of the estate, is especially noteworthy. Benefitting from a strong Atlantic character, this emblematic plot lies 492 feet (150 m) abovesealevel.ProximitytotheMiñorivergivesthesoilasandy-loamtexturewithlotsofpebbles,idealforcultivation. The winesmadefromthisparcelareextremelylimited–Fillaboaelaboratesunder1,000caseslastyear.
Fillaboa trellises many of the vines with the traditional parra system, which elevates widely spaced vines up to seven feet (two m) off the ground on traditional granite pillars, allowing air to circulate and preventing mold and rot from developing in the humid conditions.
How is the terroir reflected in the wines of Fillaboa?
ThealbariñocultivatedinFillaboavineyardsshowsripe fruit like pineapple and citrus, and balanced acidity when young. The Atlantic influence, southern hillside exposures, granitic and alluvial soils and lees-aging make wines rich in substance that evolve and age without the intervention of oak. The acidity will continue to support the palate and the aromatics for yearstocome.
Fillaboa prides itself on balanced wine. Foregoing any malolactic fermentation, the acidity instead balances the alcohol, resulting in exceptionally drinkable wines thatmaintaintheircomplexitywithage.
BODEGA FILLABOA PORTFOLIO:
Fillaboa Selección Finca Monte Alto, Fillaboa, La Fillaboa 1898
Singularities of the winery
Fillaboa is the largest estate in Pontevedra province, and contains one of the largest single extensions of vineyard in all of DO Rías Baixas. It is a rare example ofachâteau-stylewineryintheregion.
to Know
Contact: Teresa Muñoz tmunozv@bodegas.masaveu.com
Blend of eight parcels with vines from 18-31 years. Aging potential up to three years
A young winery in heart of Basque Country, Astobiza is committed to highlighting the winemaking traditions of the Álava, while also adopting select global practices. Just a century ago, winemaker Xabier Abando’s father was making Txakoli at home for family and friends. Over time, that production grew to the full-timepursuitofmakingexceptionalTxakolithatstandsoutintheinternationalmarket.Recognizedfortheir innovation and quality by everyone from Jancis Robinson to Decanter Magazine, Astobiza now produces terroir-driven winesthatreflectboththehistoryandfutureoftheÁlava.
Astobizamaybearelativelynewwinery,but its wines are steeped in tradition. Wine production is likely to have started in the region as early as the ninth Century, and Txakoli production dates back to the 16th Century. Making use of exclusively native varietals,Astobizaproudlyembracesthisrich historywithavisionforthefuture.
THE FAMILY
Astobiza is a family affair. The Abando-Moyua family is the driving force behind the winery: Xabier Abando is passionate about caring for the estate, and his wife Begoña Moyua, known as “the Lady of Astobiza,” is Xabier’s staunchest supporter.
Álvaro Bujanda manages the winery, while veteran Spanish consulting enologists Anna Martín and Pepe Hidalgo help definethevisionforAstobiza’swines.Theiryearsofexperience helps guide the winery as they explore the potential of the grapesfromthepagoinmakingnewstylesofTxakoli.
Owner and founder:XabierAbando
SUSTAINABLE VALUES
Astobiza is committed to sustainability. They have been monitoring their carbon footprint since 2014, taking steps to minimize environmental impact. In 2015, they became the second-ever European winery to achieve Environmental Product Declaration (EDP) certification, which means they have been audited according to ISO 14025 standards. Bottling in particular has been revolutionized, using recyclable sugarcane stoppers, water label inks and capsules that are 100% aluminumandrecyclable.
TERROIR
In the valley of Ayala, the vineyards are defined by an Atlantic climate with continental influence, low diurnal temperature shifts and a 62ºF (16ºC) average temperature during growing season. Off the valley floor but still protected by the surrounding mountains, the vineyards avoid damaging frosts and fog.
Marlsinthesoilsareevidenceofanancient coral reef in the area, covered with more recent alluvial deposits. Deposits of slate and limestone are interspersed. Soil pH is neutral to slightly acidic. All are factors contributing to the freshness and notes of salinityinthewines.
VITICULTURE & WINEMAKING
CARE FOR THE LAND
FACT
Astobiza takes special care of Plot 1, which contains some of the oldest vines on the estate, nearly 40 years old.
The rich biodiversity of Astobiza’s lands encourages healthy vines and contributes to the signature profile of their Txakoli. Theypracticeminimalmechanizationandencouragespontaneouscovercropstosupportgoodsoilmanagement.
NATIVE VARIETALS: TRADITION AND INNOVATION
Hondarrabi Zuri is the leading variety of Txakoli, accounting for 97% of Astobiza’s plantings. The size of the bunches and berriesaresmallwithahighproportionofskinandseeds,andthevinesareprunedindoubleGuyotforlowyields.Thecool Atlanticairproduceswineswithtautminerality, well-structuredacidityandaromasofpear,citrusandfloralnotes.
Grapes are harvested and sorted by hand according to traditional methods. Dry neutral yeasts, cold maceration and controlled fermentations form the basis of their winemaking process. Among Astobiza´s innovations are vinifying Txakoli meanttoage.TheircuvéeMalkoaistheonlyTxakoliagedinconcreteeggswithitsleesforaround20months,pushingthe boundariesoftraditionalTxakoliproductiontoadddepthandcomplexity.
Astobiza also works to preserve lesser known local varietals like Izkiriota. Also known as Gros Manseng, Izkiriota has potential to produce wines with an intense flavor, high acidity and notes of apricot, quince, spices and florals. The timing of harvest plays a big role in the style of wine the grape produces. In Astobiza, Izkiriota is harvested late in order to produce sweet wine. Hondarrabi Beltza – the red to Zuri’s white – has a similar focus on acidity and freshness, and forms the backbone of Txakoli red and rosé.
How is the terroir reflected in the wines of Astobiza?
The wines express the unique nuances of the Hondarrabi Zuri grape as well as the terroir in whichtheygrow.ThemarkedAtlanticcharacterof the climate and proximity to the sea give the wines pronounced salinity, and the soil composition – made from a decomposed coral reef–impartsabriskminerality.
The estate sits above the mists of the valley, capturing all the solar energy thanks to its south-facing exposure, achieving a slow but sure maturation. All of these factors contribute to the character of the young wine, and their ability to makeaTxakolicapableofaging.
BODEGA ASTOBIZA PORTFOLIO:
Astobiza, Malkoa Private Reserve, Late Harvest
Singularities of the winery
Astobiza’s privileged location is protected by the surroundinghills,andbybeingelevatedabovethe conditions on the valley floor. The winery team is alsoknownfortheirdedicationtoinnovatingnew
Varieties
100% Hondarrabi Zuri
Vinification
About 12 months in stainless steel tanks
Good to Know
Use of inert gases and microbacterial filter help stabilize the wine and maintain freshness
Astobiza DO Txakoli de Álava
For more information about The Terroir Workshop, including updates on upcoming class schedules, please register here
