Adegas Entre os Rios

Barbanza e Iria

Location A Pobra do Caraminal - 6 Ha
Grapes Albarino, Raposso
Viticulture Organic (uncertifed)
Producer Jose Crusat
Website -
Location A Pobra do Caraminal - 6 Ha
Grapes Albarino, Raposso
Viticulture Organic (uncertifed)
Producer Jose Crusat
Website -

Jose Crusat is second generation owner of this old monastic property on the northern shore of the Ria Arousa. His vineyards are planted in traditional pergola fashion and spread across multiple plots among the parishes of the peninsula, but mainly around the commune of A Pobra do Caraminal. The soils are granitic, sandy and poor, the climate just a little more damp and cool than Rías Baixas, and this gives the wines a lovely fresh white currant acidity and bright fresh mineral feel. Jose works his vines organically and uses only natural yeasts. Komokabras is part of a triptych, with the same fruit being used to make an orange wine, and an oaked wine. The green top is lees aged, although it is characteristically restrained, being made up of two 300 litre tanks of Albarino, one with lees, the other without.

Adegas Entre os Rios Wines

Saras 100% Albarino. Saras is the blend of all the vineyards, planted in 'Altares' or open sided pergola terraces on decompossed granitic soil. It is fermented in two large stainless steel and aged on the fine lees until Jose feels it is ready to bottle. It does not undergo MLF so retains its taut lime acidity and abiltity to age. The style is a touch of tradition, slightly evolved and complex but with lightfooted acidity and a clean vibrant whitecurrant and white plum twang. It is incredible value for money, being more complex and interesting than many of its richer cousins to the south.
Green KomoKabras Albarino 100% Albarino. A selection of the higher valley fruit grown on open faced pergolas over green granitic soil. The fruit is split three ways to make a skin contact wine, a barrel aged wine and a lees aged wine (con lias) which is this one. The must is seperated into two 600ltr stainless steel vats one which undergoes MLF off its lees, and one that stays on its lees but does not go through MLF. it is blended in early summer and released in the following months. The style here is fresh whitecurrants, sappy hedge row and white peach and gooseberry, with a taut, gently creamy palate.
Vulpes Vulpes 100% Raposso. A very unusual varitey known to be a mutation of Albarin that grows well in the coastal vineyards of northern Galicia. The vines are planted as pergolas and pressed in a basket press. The must is fermented in stainless steel and kept on the lees for 6mth. The style is similar to Albarino, more chaomile and yellow fruit and sltight less aromotic, well honed and refreshing.
Saras 100% Albarino. Saras is the blend of all the vineyards, planted in 'Altares' or open sided pergola terraces on decompossed granitic soil. It is fermented in two large stainless steel and aged on the fine lees until Jose feels it is ready to bottle. It does not undergo MLF so retains its taut lime acidity and abiltity to age. The style is a touch of tradition, slightly evolved and complex but with lightfooted acidity and a clean vibrant whitecurrant and white plum twang. It is incredible value for money, being more complex and interesting than many of its richer cousins to the south.
Green KomoKabras Albarino 100% Albarino. A selection of the higher valley fruit grown on open faced pergolas over green granitic soil. The fruit is split three ways to make a skin contact wine, a barrel aged wine and a lees aged wine (con lias) which is this one. The must is seperated into two 600ltr stainless steel vats one which undergoes MLF off its lees, and one that stays on its lees but does not go through MLF. it is blended in early summer and released in the following months. The style here is fresh whitecurrants, sappy hedge row and white peach and gooseberry, with a taut, gently creamy palate.
Vulpes Vulpes 100% Raposso. A very unusual varitey known to be a mutation of Albarin that grows well in the coastal vineyards of northern Galicia. The vines are planted as pergolas and pressed in a basket press. The must is fermented in stainless steel and kept on the lees for 6mth. The style is similar to Albarino, more chaomile and yellow fruit and sltight less aromotic, well honed and refreshing.