Which winemaking technique is used to enhance an Albariño wine?

Lees contact is a winemaking technique that involves leaving the wine in contact with the dead yeast cells, known as lees, after fermentation. This process can significantly enhance the texture and flavor complexity of an Albariño wine. Specifically, in the case of Albariño, which is often characterized by its bright acidity and fruit-forward style, lees contact can add richness and creaminess to the mouthfeel and introduce subtle flavors such as brioche or nuttiness, balancing the wine's freshness.

Additionally, this technique can also contribute to the aromatics, giving the wine layer and depth, which is particularly valuable for varietals like Albariño that thrive on their aromatic profile. The extended contact with the lees can help create a more rounded and sophisticated wine, appealing to both casual wine drinkers and enthusiasts alike.