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 17th 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.
SINCE 2004
KEY FACTS CLIMATE: Atlantic: mild temperatures, and
VINE: 124 acres (50 ha), divided into 12
ELEVATION: Up to 492 feet (150 m)
KEY VARIETAL: 100% albariño
abundant rainfall in the autumn and winter months
SOILS: Granite and alluvial with river stones; sandy loam texture
CLASS: DO Rías Baixas
south-facing parcels; 112 acres (45 ha) are GPE-approved
ECO: Committed to biodiversity,
vineyards are interspersed with olive trees and gardens
INNOVATION: Pushing the limits of aging albariño wines, encompassing unoaked wines that showcase an aged style
HISTORY 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. 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. They treat the water for their own use within 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 the CEO of Masaveu Bodegas and has worked in the wine sector since 1998. Isabel Salgado has been Fillaboa’s winemaker for more than 20 years and has been making albariño wines for 30 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 acidity and the sandy composition facilitates drainage. An exhaustive soil study conducted in 2017 has enabled Fillaboa to identify and cultivate 12 distinct parcels to realize their full potential. 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 pronounced notes of stone and tropical fruits.
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. Due to the ripeness of the grapes, the wines usually do not go through malolactic fermentation. 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) above sea level. Proximity to the Miño river gives the soil a sandy-loam texture with lots of pebbles, ideal for cultivation. The wines made from this parcel are extremely limited – Fillaboa elaborates under 1,000 cases last year.
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?
Singularities of the winery
The albariño cultivated in Fillaboa vineyards shows ripe 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 years to come. Fillaboa prides itself on balanced wine. Foregoing any malolactic fermentation, the acidity instead balances the alcohol, resulting in exceptionally drinkable wines that maintain their complexity with age.
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 of a château-style winery in the region.
Why is Fillaboa a Grandes Pagos de España winery? Fillaboa’s work to preserve this ancient property, identify distinct parcels within their vineyards, and promote excellence in winemaking to express the characteristics of the native variety albariño grapes grown there aligns with the philosophy of GPE. Fillaboa is the only member winery in Galicia to date.
BODEGA FILLABOA PORTFOLIO: Fillaboa Selección Finca Monte Alto, Fillaboa, La Fillaboa 1898
Fillaboa Selección Finca Monte Alto DO Rías Baixas
Varieties 100% albariño
Fillaboa
LEARN MORE
DO Rías Baixas
Varieties 100% albariño
Vinification
BODEGAS FILLABOA Lugar de Fillaboa 36458 Salvaterra de Miño Pontevedra
24 months on fine lees in stainless steel tanks
Rests on fine lees for a minimum period of six months
Good to Know
Good to Know
bodegasfillaboa.com @masaveubodegas
Blend of eight parcels with vines from 18-31 years. Aging potential up to three years
Contact: Teresa Muñoz tmunozv@bodegas.masaveu.com
Vinification
Limited production, aging potential of five-eight 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-time pursuit of making exceptional Txakoli that stands out in the international market. Recognized for their innovation and quality by everyone from Jancis Robinson to Decanter Magazine, Astobiza now produces terroir-driven wines that reflect both the history and future of the Álava.
SINCE 2019
KEY FACTS CLIMATE: Atlantic with continental
VINE: 17 acres (7 ha) planted across seven
influence which provides more hours of sun and less rain
micro-plots are GPE-approved
ELEVATION: 820 feet (250 m)
Hondarrabi Beltza, Izkiriota Haundia
SOILS: Primarily clay loam, characterized by
alternating layers of hard rock (limestones, slates) and softer rock (marls or shales). Presence of sea shells in soils within 2-3 meters of fossilized sea shells
CLASS: DO Txakoli de Álava
KEY VARIETALS: Hondarribi Zuri, ECO: Second European winery ever to
achieve an Environmental Product Declaration certification
INNOVATE: Research and production of new gastronomic txakolis, focused on cellars for aging wines
HISTORY Astobiza may be a relatively new winery, 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, Astobiza proudly embraces this rich history with a vision for the future.
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% aluminum and recyclable.
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 define the vision for Astobiza’s wines. Their years of experience helps guide the winery as they explore the potential of the grapes from the pago in making new styles of Txakoli. Owner and founder: Xabier Abando
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. Marls in the soils are evidence of an ancient 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 salinity in the wines.
FACT Astobiza takes special care of Plot 1, which contains some of the oldest vines on the estate, nearly 40 years old.
VITICULTURE & WINEMAKING CARE FOR THE LAND The rich biodiversity of Astobiza’s lands encourages healthy vines and contributes to the signature profile of their Txakoli. They practice minimal mechanization and encourage spontaneous cover crops to support good soil management. 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 berries are small with a high proportion of skin and seeds, and the vines are pruned in double Guyot for low yields. The cool Atlantic air produces wines with taut minerality, well-structured acidity and aromas of pear, citrus and floral notes. 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 meant to age. Their cuvée Malkoa is the only Txakoli aged in concrete eggs with its lees for around 20 months, pushing the boundaries of traditional Txakoli production to add depth and complexity.
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?
Singularities of the winery
The wines express the unique nuances of the Hondarrabi Zuri grape as well as the terroir in which they grow. The marked Atlantic character of the climate and proximity to the sea give the wines pronounced salinity, and the soil composition – made from a decomposed coral reef – imparts a brisk minerality.
Astobiza’s privileged location is protected by the surrounding hills, and by being elevated above the conditions on the valley floor. The winery team is also known for their dedication to innovating new styles of Txakoli, and using botanicals from their vineyards in vermouths, gins and other products.
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 make a Txakoli capable of aging.
Why is Astobiza a Grandes Pagos de España winery? Astobiza’s work to maximize the character of their heirloom varieties and unique vineyards led them to join GPE. The shared values and exchange of knowledge with the other wineries have reinforced their efforts to innovate in the vineyards and the winery.
BODEGA ASTOBIZA PORTFOLIO: Astobiza, Malkoa Private Reserve, Late Harvest
Astobiza
Malkoa
DO Txakoli de Álava
DO Txakoli de Álava
Varieties
Varieties
100% Hondarrabi Zuri
100% Hondarrabi Zuri
Vinification
Vinification
About 12 months in stainless steel tanks
Rests on fine lees for a minimum period of six months
Good to Know
Good to Know
Use of inert gases and microbacterial filter help stabilize the wine and maintain freshness
Aged for 20 months in concrete eggs with the lees circulating naturally along the smooth surfaces of the oval
LEARN MORE ASTOBIZA Bº Jandiola, 16 01409 Okando Araba Astobiza.es @Astobizawine Contact: Álvaro Bujanda alvaro.bujanda@astobiza.es
For more information about The Terroir Workshop, including updates upcoming class schedules, please register here .
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