Ailalá-Ailalelo - Ribeiro Tinto 2018
|Varietal||Sousón, Ferrol, Brancellao, Caiño Longo|
Ailalá-Ailalelo — which is a Galician variant of Olé — is a collaboration of producers in Ribeiro, a DO in northwestern Spain. Led by Inma Pazos along with Xosé Lois and Javier Gonzales, Ailalá makes wine from indigenous Galician varities: Treixadura for whites and red blends based on Sousón. The wines express the terroir of the Avia Valley, specifically a soil known as sábrego (a granitic base with a mixture of sand and clay). All the vineyards are farmed biodynamically and in the cellar minimal intervention is used in the winemaking process.
The Ailalá Tinto is made from 85% Sousón blended with small amounts of Brancellao, Ferrol and Caiño Longo, all of which are hand-harvested and co-fermented with native yeasts in stainless steel and then aged for 4 months in French oak barrels. The result is a fresh and lively wine with spicy red and blue berry fruits, soft tannins and lots of energy and zip. The fun-loving spirit of the winemakers comes across in the vivacity of this unique red blend. The Ailalá Tinto is a great table wine, fantastic on its own, but able to pair beautifully with a wide range of foods from prawns with tomato and feta to grilled sausages.