Pedralonga's 7.5-hectare granite-soil cru has been farmed organically since the 1982 planting, certified under CRAEGA. Whole-bunch pressing without added SO2 and lees ageing for six months produce a minimal-intervention Albarino that has been the family's working approach for over four decades.
Tip: Pedralonga has been organic from the original planting; the 2007 transition added biodynamic practices on top of an established organic foundation.
Address: Lugar Castrelo 96, 36634 Cambados, Pontevedra, Spain, Rías Baixas
Xurxo Alba at Adegas Albamar is one of only a handful of Rias Baixas bodegas, around 2 percent, fermenting Albarino with native yeasts at serious scale.
Tip: Albamar is the natural-leaning Salnes producer to know, with native-yeast fermentation across the range. The wines are sold through specialist natural-wine merchants.
Nanclares y Prieto sit at the natural-wine end of the Salnes producer roster. Twelve parcels of biodynamic-practising Albarino are fermented with indigenous yeasts in separate parcel lots, sulfites are kept low, and bottling is without fining. The seaweed-and-grape-stalk compost is the producer's signature contribution to the natural-wine vocabulary in Rias Baixas.
Tip: The Dandelion parcel-specific Albarino is the natural-wine reference bottling from the partnership.
Bodegas Corisca, between Tui and Salceda de Caselas in the Condado do Tea, is the pioneer certified organic bodega of DO Rias Baixas. The 4-hectare estate is mainly Albarino (averaging 35 years old) with half a hectare of Caino Branco. The bodega started in 2005 and spent four years preparing land, restoring the family manor and complying with CRAEGA, the Consello Regulador da Agricultura Ecoloxica de Galicia.
Tip: Corisca is the pioneer certified-organic bodega of DO Rias Baixas and one of the few CRAEGA-certified options in the Condado do Tea subzone.
Xurxo Alba at Adegas Albamar is one of only a handful of Rias Baixas bodegas, around 2 percent, fermenting Albarino with native yeasts at serious scale.
Tip: Albamar is the natural-leaning Salnes producer to know, with native-yeast fermentation across the range. The wines are sold through specialist natural-wine merchants.
Rodrigo Mendez at Forjas del Salnes recovered nearly lost native red varieties (Caino Tinto, Espadeiro, Loureiro Tinto, Sousón, Brancellao) from a handful of old-vine survivors his late grandfather Francisco had kept.
Tip: Goliardo Caino Tinto and Goliardo Tintos de Mar are the cult-status bottlings; production is tiny and allocation tight.
Nanclares y Prieto sit at the natural-wine end of the Salnes producer roster. Twelve parcels of biodynamic-practising Albarino are fermented with indigenous yeasts in separate parcel lots, sulfites are kept low, and bottling is without fining. The seaweed-and-grape-stalk compost is the producer's signature contribution to the natural-wine vocabulary in Rias Baixas.
Tip: The Dandelion parcel-specific Albarino is the natural-wine reference bottling from the partnership.
Sonia and Manuel Costa's Lagar da Costa Albarino Natural is the family bodega's first natural-wine bottling, fermented spontaneously with wild yeasts and bottled unfined, unfiltered and sulphite-free.
Tip: The Lagar da Costa Natural is the rare zero-additive Albarino from a serious family producer; production volumes are small.
The Lagar da Costa Albarino Natural is tagged vegan and bottled unfined, unfiltered and sulphite-free at the Costa family bodega on the Ria de Arousa shoreline.
Tip: Sociovino lists the wine with a vegan tag and unfined, unfiltered, sulphite-free production notes.
